Perubahan mutu protein putih telur ayam ras yang diakibatkan proses pembuatan minuman effervescent
dc.contributor.author | Ratnasari | |
dc.date.accessioned | 2011-08-01T04:26:34Z | |
dc.date.available | 2011-08-01T04:26:34Z | |
dc.date.issued | 2007 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49359 | |
dc.description.abstract | This research was conducted to study the crude protein value, in vitro protein digestability and protein characteristic based on molecular weight from albumen, albumen meal and effervescent tablet. Chemical analysis was conducted to assesd crude protein content of the albumen, albumen meal, and effervescent tablet. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Perubahan mutu protein putih telur ayam ras yang diakibatkan proses pembuatan minuman effervescent | en |