Organoleptic Test of Salted Eggs with Addition of Herbal Plants
The addition of salt and herbal plants such as bay leaf (Eugenia polyantha) and lemongrass (Cymbopogon citratus DC) extacts can extender the shelf life and increase the flavor of the salted eggs. The purpose of this study was to determine the quality of eggs produced from using the herbal plants in...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
TALENTA
2020-11-01
|
| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://talenta.usu.ac.id/InJAR/article/view/4286 |