Corpus ID: 83267190

Pengaruh Lama Penyimpanan Pada Suhu Kamar Telur Itik Segar dan Telur Yang Mengalami Pengasinan Berasal Dari UKM Mulyo Mojokerto Ditinjau Dari Jumlah Eschericia coli

@inproceedings{Finata2015PengaruhLP,
  title={Pengaruh Lama Penyimpanan Pada Suhu Kamar Telur Itik Segar dan Telur Yang Mengalami Pengasinan Berasal Dari UKM Mulyo Mojokerto Ditinjau Dari Jumlah Eschericia coli},
  author={Ratna Pandu Finata and Mas Djoko Rudyanto and I Gusti Ketut Suarjana},
  year={2015}
}
Eggs are one of the proteins derived from animals that consumed by many people. Because the price is cheap, the demand for fresh and preserved eggs is quite high in the community. To supply the consumer demand, the quantity and quality of eggs should be improved. One of the problems is the process of providing eggs, both fresh and preserved. This study aims to determine the number of bacteria Escherichia coli from fresh eggs and eggs in the salting process that comes from UKM Mulyo, Mojokerto… CONTINUE READING

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