Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage

Nurliyani Nurliyani, Jamhari Jamhari, Widodo Widodo, Citravia Agustin

Open source

DOI: 10.21776/ub.jiip.2022.032.01.03
Published: 2022-04-01
Container: Jurnal Ilmu-Ilmu Peternakan
Publisher: Brawijaya University
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.21776/ub.jiip.2022.032.01.03,
  title = {Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage},
  author = {Nurliyani Nurliyani and Jamhari Jamhari and Widodo Widodo and Citravia Agustin},
  year = {2022},
  journal = {Jurnal Ilmu-Ilmu Peternakan},
  doi = {10.21776/ub.jiip.2022.032.01.03},
  url = {https://doi.org/10.21776/ub.jiip.2022.032.01.03}
}

RIS

TY  - JOUR
TI  - Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage
AU  - Nurliyani Nurliyani
AU  - Jamhari Jamhari
AU  - Widodo Widodo
AU  - Citravia Agustin
PY  - 2022
JO  - Jurnal Ilmu-Ilmu Peternakan
DO  - 10.21776/ub.jiip.2022.032.01.03
UR  - https://doi.org/10.21776/ub.jiip.2022.032.01.03
ER  -

APA

Nurliyani, N., Jamhari, J., Widodo, W., & Agustin, C. (2022). Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage. Jurnal Ilmu-Ilmu Peternakan. https://doi.org/10.21776/ub.jiip.2022.032.01.03

Source records

crossref · retrieved 2026-11-04T04:12:08.782Z