PENERAPAN IPTEK PADA INDUSTRI KECIL PEMBUATAN TELUR ASIN KHAS TAMBAKREJO KOTA SEMARANG

by Sunyoto Sunyoto, Suwahyo Suwahyo, Meddiati Fajri Putri
Published 2015-02-01

Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda

by Z. Wulandari
Published 2004-08-01

Pengaruh Perendaman dalam Larutan Kapur dan Lama Penyimpanan Terhadap Kualitas Telur Asin

by Sri Hastuti
Published 2017-03-01

The Useful of Water Glass as Preservative on Salted Egg Quality

by Imam Thohari, Susrini Idris, Dewi Saptarini Yuliandari
Published 2012-02-01

The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg

by Jeki Mediantari Wahyu Wibawanti, Ma Meihu, Qiu Ning, Hintono Hintono, Y B Pramono
Published 2017-11-01

Organoleptic Test of Salted Eggs with Addition of Herbal Plants

by Nur'aini Nur'aini, Nining Suningsih, Muhammad Hakim
Published 2020-11-01

The study on manufacturing salted egg yolk using fresh egg yolk

by Zeng, Guo Xuan, 曾國軒
Published 1994

The physico-chemical properties of duck’s salted egg white and its application

by Huang, Jan-Jeng, 黃健政
Published 1999

Studies on manufacturing process and quality of reduced cholesterol salted egg yolk

by Tung,Hsiao-Tsuei, 董曉翠
Published 1996

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

by Xuyue Wang, Yu Huang, Bin Zhou, Weijian Xu, Xiaole Xiang, Qun Huang, Shugang Li
Published 2021-07-01

Study in Agroindustry of Salted Egg: Length of Salting Process and Marketing Reach Aspects

by Wulan Sumekar, Ahmad Ni'matullah Al-Baarri
Published 2020-06-01

Development of low sodium salted eggs and its antioxidant potential

by Setyaningrum Ariviani, Nur Hikmah Fitriasih, Dwi Ishartini
Published 2018-03-01

Business strategy of salted egg agro-industry to achieve sustainable competitive advantage

by W. Sumekar, A. N. Al-Baarri, A. Setiadi
Published 2021-09-01

Pickling conditions and mechanism for producing salted egg yolk using rapid immersion method

by Zhang, Yao Ji, 張耀基
Published 1995

Molecular identification and relative abundance of microorganisms in douchi and salted egg white sufu during processing

by Yu-Sheng Liao, 廖禹盛
Published 2014

The Addition of Red Galangal Extract (Alpinia purpurata K.Schum) and Different Storage in Salted...

by Fitriatus Sholehah, Imam Thohari, Firman Jaya
Published 2017-03-01

Influences of different fermentation and ripeningtemperatures on enzyme activities, physicochemicaland sensory properties of salted egg white sufuduring processing

by Wei-Ting Wang, 王韋庭
Published 2014

Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation

by Bin Jiang, Jiaxin Na, Lele Wang, Dongmei Li, Chunhong Liu, Zhibiao Feng
Published 2019-07-01

Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks

by D. Ruan, Y.J. Hu, A.M. Fouad, C.X. Lin, Z.P. Xu, W. Chen, Q.L. Fan, W.G. Xia, S. Wang, Y. Wang, L. Yang, C.T. Zheng
Published 2018-01-01

The Addition of White Turmeric (Curcuma zedoaria) Concentrated Base on Quality Antioxidant Activity, Total Phenol, Protein Content and Salt Content of Salted Egg

by Mu’addimah Mu’addimah, Imam Thohari, Djalal Rosyidi
Published 2017-03-01