Evaluasi sifat putih telur ayam pasteurisasi ditinjau dari pH, kadar air, sifat emulsi dan daya kembang Angel Cake
The purpose of this research was to determine effect of pasteurized egg and storage time on pH, water content, characteristics of emulsion, volume of angel cake and determine the best treatment. Method was used pasteurzation research was a experiment factorial Randomized Block Design (RBD) with 2x3...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2014-02-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Online Access: | http://jiip.ub.ac.id/index.php/jiip/article/view/136 |