Browsing by Author "Haidar, Wian"
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Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar
Haidar, Wian (2007)The application of duck egg in bakery product is veri limited, because the egg foaming and foam stability with adding fresh hen egg and storage at room temperature. This research was poultry Science, Bogor Agricultural ... -
Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar
Haidar, Wian (2007)The application of duck egg in bakery product is very limited, because the egg foaming and foam stability of duck egg is low. This research was design to find out good of albumen foam and foam stability with adding fresh ...