Identifikasi Komponen Volatil Daging Itik Lokal Jawa

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DC Field	Value	Language
dc.contributor.author	Hustiany, Rini
dc.contributor.author	Apriyantono, Anton
dc.contributor.author	Hermanianto, Joko
dc.contributor.author	Hardjosworo, Peni S.
dc.date.accessioned	2010-06-02T04:00:54Z
dc.date.available	2010-06-02T04:00:54Z
dc.date.issued	2001
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/26707
dc.description.abstract	Volatile components identified on duck's meat wer~ mainly lipid degradation products. They include aldehydes, alcohols, ketons, carboxylic acids and hydrocarbons. The volatile extract obtained by Silmutaneous Distillation Extraction Liken!> Nickerson. Gas Chromatograph Mass (GC-MS) analysis showed that the main volatile components in the duck's meat were penlanal, hexanal, I-hexanol,(E)-octen-3-o1, nonanal and I-hexadecanol. Key words: duck meatr lipid degradation-volatile component.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Identifikasi Komponen Volatil Daging Itik Lokal Jawa	id
Appears in Collections:	Food Science and Technology

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