Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar

dc.contributor.author	Haidar, Wian
dc.date.accessioned	2011-08-11T07:15:57Z
dc.date.available	2011-08-11T07:15:57Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/49749
dc.description.abstract	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 University, from June-August 2006.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar	en