ANTIOKSIDAN VALUE OF CHICKEN EGG OF THE FERMENTATION USING Lactobacillus plantarum ON THE DIFFERENT TEMPERATURE AND TIME INCUBATION
Azmi Mangalisu (a*), Effendi Abustam (b), Nahariah (b)
a)Sekolah Tinggi Ilmu Pertanian Muhammadiyah Sinjai, Jl. Teuku Umar No. 8 Kelurahan Biringere, Kec. Sinjai Utara Kab. Sinjai, Sulawesi Selatan, Indonesia
*azmimangalisu[at]gmail.com
b) Fakultas Peternakan Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km. 10 Tamalanrea, Makassar, Sulawesi Selatan, Indonesia
Abstract
Keywords: eggs; fermentation; Lactobacillus plantarum; incubation; antioxidants.
Topic: Animal production Technology
Link: https://ifory.id/abstract/8BEtzf6kATGd
Conference: The 2nd Iternational Conference of Animal Science and Technology (ICAST 2019)
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