Pengaruh Lama Penyimpanan Pada Suhu Kamar Telur Itik Segar Dan Telur Yang Mengalami Pengasinan Ditinjau Dari Jumlah E coli ( EFFECT OF LONG STORAGE IN THE ROOM TEMPERATURE FRESH DUCK EGGS AND DUCK EGGS IN SALTING PROCESS VIEWED FROM TOTAL OF E. coli

Pengaruh Lama Penyimpanan Pada Suhu Kamar Telur Itik Segar Dan Telur Yang Mengalami Pengasinan Ditinjau Dari Jumlah E coli ( EFFECT OF LONG STORAGE IN THE ROOM TEMPERATURE FRESH DUCK EGGS AND DUCK EGGS IN SALTING PROCESS VIEWED FROM TOTAL OF E. coli

This study aims to determine the number of bacteria Escherichia coli (E. coli) in fresh eggsand eggs in the salting process that is derived from UKM Mulyo, Mojokerto. A total of 24 day-oldduck eggs for the treatment of 12 fresh eggs and 12 eggs salting process. Examination of E. coli onthe first day...

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Bibliographic Details
Main Authors: Ratna Pandu Finata, Mas Djoko Rudyanto, I Gusti Ketut Suarjana
Format: Article
Language:Indonesian
Published: Faculty of Veterinary Medicine, University of Udayana 2015-02-01
Series:Buletin Veteriner Udayana
Subjects:
duck eggs
Escherichia coli
EMBA media
Online Access:https://ojs.unud.ac.id/index.php/buletinvet/article/view/19632

Internet

https://ojs.unud.ac.id/index.php/buletinvet/article/view/19632

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