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The Effect Of Length Of Storage On Albumen Thickness And Acidity Of Duck Egg
The Effect Of Length Of Storage On Albumen Thickness And Acidity Of Duck Egg
Hendronoto A.W. Lengkey1,Sjafril Darana,Tuti Widjastuti
Unpad,University of Agricultural Sciences and Veterinary Medicine Iasi
Inggris
Unpad,University of Agricultural Sciences and Veterinary Medicine Iasi
acidity, albumen, duck egg, thick of albumen
Hendronoto A.W. Lengkey1,Sjafril Darana,Tuti Widjastuti
Unpad,University of Agricultural Sciences and Veterinary Medicine Iasi
Inggris
Unpad,University of Agricultural Sciences and Veterinary Medicine Iasi
acidity, albumen, duck egg, thick of albumen
Research About The Effect Of Length Of Storage On Thick Albumen And Acidity Of Duck Egg, Has Been Carried In Bandung, Indonesia. Using Completely Randomized Design, With Seven Level Of Storage (Fresh, Five Days, 10 Days, 15 Days, 20 Days, 25 Days And 30 Days) And Three Replications; Using 315 Local Duck Eggs. Results Indicated That Until 30 Days Of Storage, There Is No Significant Differences Of The Duck Egg Regarding The Thickness Of Albumen; Even The Albumen Was Thinner When The Storage Day Progressed And Also The Ph Of Albumen Was Higher Than The Fresh Egg.
Download: Pustaka_unpad_The_Effect_ of_ Length,pdf