The Effect of Liming Time on Protein Content, Moisture, Calcium, Volume Expansion and Organoleptic Quality of Rambak
The aim of the research was to find out effect of liming time on quality of rambak. Completely Randomized Design (CRD) was used to execute the research. Four treatments of liming time was carried out in three replications were 24, 48, 72 and 96 hours. The Result showed that liming time had highly si...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/110 |