Open AccessPengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb.) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin
Author(s) -
Muflihuda Agiel Kurniawan,
Imam Thohari,
Lilik Eka Radiati
Publication year - 2015
Publication title -
jurnal ilmu-ilmu peternakan
Language(s) - Turkish
Resource type - Journals
eISSN - 2443-0765
pISSN - 0852-3681
DOI - 10.21776/ub.jiip.2015.025.01.02
Subject(s) - curcuma , food science , chemistry , significant difference , yolk , completely randomized design , traditional medicine , mathematics , zoology , biology , medicine , statistics