The Addition of White Turmeric (Curcuma Zedoaria) Concentrated Base on Quality Antioxidant Activity, Total Phenol, Protein Content and Salt Content of Salted Egg
Jurnal Ilmu dan Teknologi Hasil Ternak
doi 10.21776/ub.jitek.2015.010.01.6
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Date
April 1, 2015
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Brawijaya University