Open AccessThe Effect Used at Egg Preservation Using Paraffin and the Use of Sodium Bicarbonate on Physical, Chemical and Organoleptical Characteristcs of Egg Crackers
Author(s) -
Zulfatunnisa Zulfatunnisa,
Agus Susilo,
Imam Thohari
Publication year - 2015
Publication title -
jurnal ilmu dan teknologi hasil ternak
Language(s) - English
Resource type - Journals
eISSN - 2338-1620
pISSN - 1978-0303
DOI - 10.21776/ub.jitek.2015.010.01.7
Subject(s) - organoleptic , flavour , sodium bicarbonate , food science , chemistry , sodium , organic chemistry