Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content
This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treat...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2024-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/772 |
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