N. Nahariah
Laboratory of Meat and Eggs, Faculty of Animal Husbandry, Hasanuddin University, Jl. Perintis Kemerdekaan km 8, 90245 Makassar, Indonesia
A.M. Legowo
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. Drh. Soejono Koesoemowardojo Tembalang, 50275 Semarang, Indonesia
E. Abustam
Laboratory of Meat and Eggs, Faculty of Animal Husbandry, Hasanuddin University, Jl. Perintis Kemerdekaan km 8, 90245 Makassar, Indonesia
A. Hintono
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. Drh. Soejono Koesoemowardojo Tembalang, 50275 Semarang, Indonesia
H. Hikmah
Laboratory of Meat and Eggs, Faculty of Animal Husbandry, Hasanuddin University, Jl. Perintis Kemerdekaan km 8, 90245 Makassar, Indonesia
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How to cite this article
N. Nahariah, A.M. Legowo, E. Abustam, A. Hintono and H. Hikmah, 2018. Functional Characteristics of Fermented Egg White Powder After Pan-drying at Different Temperatures and Times. International Journal of Poultry Science, 17: 134-139.
DOI: 10.3923/ijps.2018.134.139
URL: https://scialert.net/abstract/?doi=ijps.2018.134.139
DOI: 10.3923/ijps.2018.134.139
URL: https://scialert.net/abstract/?doi=ijps.2018.134.139