Perubahan mutu protein putih telur ayam ras  yang diakibatkan proses pembuatan minuman effervescent

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DC Field	Value	Language
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
Appears in Collections:	UT - Animal Production Science and Technology

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