Lokasi: Development of low sodium salted eggs and its antioxidant potential

Main Authors:	Ariviani, Setyaningrum; Food Science and Technology Study Program, Faculty of Agriculture, University of Sebelas Maret, Jl. Ir. Sutami No 36A Kentingan, Surakarta. Country Indonesia, Fitriasih, Nur Hikmah; Food Science and Technology Study Program, Faculty of Agriculture, University of Sebelas Maret, Jl. Ir. Sutami No 36A Kentingan, Surakarta., Ishartini, Dwi; Food Science and Technology Study Program, Faculty of Agriculture, University of Sebelas Maret, Jl. Ir. Sutami No 36A Kentingan, Surakarta.
Other Authors:	Alma Ata University
Format:	Article info application/pdf eJournal
Bahasa:	eng
Terbitan:	Alma Ata University Press , 2018
Subjects:	salted egg KCl teak leaf extracts antioxidants sensory
Online Access:	https://ejournal.almaata.ac.id/index.php/IJND/article/view/671 https://ejournal.almaata.ac.id/index.php/IJND/article/view/671/pdf_1

Koleksi	Indonesian Journal of Nutrition and Dietetics
Gedung	PERPUSTAKAAN UNIVERSITAS ALMA ATA YOGYAKARTA
Institusi	UNIVERSITAS ALMA ATA YOGYAKARTA
Kota	BANTUL
Provinsi	DAERAH ISTIMEWA YOGYAKARTA
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