Image of Evaluation of Soaking Egg for 12 Hours Using Various Concentrations of White Turmeric Solution as Natural Preservative On The Internal Quality of Chicken Egg.

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Evaluation of Soaking Egg for 12 Hours Using Various Concentrations of White Turmeric Solution as Natural Preservative On The Internal Quality of Chicken Egg.

This study aims to evaluate the effect of soaking eggs for 12 hours using various
concentrations of white turmeric solution as a natural preservative on the internal
quality of chicken eggs.

Ketersediaan
SB00871SKKI 636 ORI p/sTersedia
Informasi Detail
Judul Seri
-
No. Panggil
KKI 636 ORI p/s
Penerbit
Malang : Prodi Peternakan - Unikama.,
Deskripsi Fisik
xv, 69 hlm 26 cm
Bahasa
English
ISBN/ISSN
-
Klasifikasi
636
Tipe Isi
text
Tipe Media
PDF
Tipe Pembawa
online resource
Edisi
1
Subjek
Skripsi
Prodi Peternakan
Eggs Quality Internal
turmeric solution soaking.
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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