Analisis Nilai Gizi Telur Itik Asin Yang Dibuat Dengan Media Kulit Buah Manggis Selama Masa Pemeraman (NUTRIENT ANALYSIS OF DUCK SALTED EGGS MADE BY MANGOSTEEN RIND MEDIA DURING SALTING PERIODS)

Analisis Nilai Gizi Telur Itik Asin Yang Dibuat Dengan Media Kulit Buah Manggis Selama Masa Pemeraman (NUTRIENT ANALYSIS OF DUCK SALTED EGGS MADE BY MANGOSTEEN RIND MEDIA DURING SALTING PERIODS)

The purposes of this research were to determine the level of nutrient in duck salted eggs made by using mangosteen rind media observed by water content, ash, fat, protein and carbohydrate during salting periods. This research used Completely Randomized Design (CRD), with twofactors. First were media...

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Bibliographic Details
Main Authors: Kadek Karang Agustina, Anak Agung Gde Oka Dharmayudha, Ida Bagus Ngurah Swacita, Luh Made Sudimartini
Format: Article
Language:Indonesian
Published: Faculty of Veterinary Medicine, University of Udayana 2015-08-01
Series:Buletin Veteriner Udayana
Subjects:
nutrient level
salted eggs
mangosteen rind
Online Access:https://ojs.unud.ac.id/index.php/buletinvet/article/view/19653

Internet

https://ojs.unud.ac.id/index.php/buletinvet/article/view/19653

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