The Quality of Salted Egg using Red Ginger as Natural Antioxidant
Muhammad Harpiansyah Tanjung, Elisa Julianti & Herly Evanuarini · Asian Food Science Journal · 2024
Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely...
Open access
Research Article
10.9734/afsj/2024/v23i7729