Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics
- DOI
- 10.21776/ub.jitek.2025.020.01.5
- Published
- 2025-03-27
- Container
- Jurnal Ilmu dan Teknologi Hasil Ternak
- Publisher
- Brawijaya University
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.21776/ub.jitek.2025.020.01.5,
title = {Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics},
author = {Ardiyanti Rahma Setiawati and Dedes Amertaningtyas and Ahmad Khoirul Umam},
year = {2025},
journal = {Jurnal Ilmu dan Teknologi Hasil Ternak},
doi = {10.21776/ub.jitek.2025.020.01.5},
url = {https://doi.org/10.21776/ub.jitek.2025.020.01.5}
}RIS
TY - JOUR TI - Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics AU - Ardiyanti Rahma Setiawati AU - Dedes Amertaningtyas AU - Ahmad Khoirul Umam PY - 2025 JO - Jurnal Ilmu dan Teknologi Hasil Ternak DO - 10.21776/ub.jitek.2025.020.01.5 UR - https://doi.org/10.21776/ub.jitek.2025.020.01.5 ER -
APA
Setiawati, A. R., Amertaningtyas, D., & Umam, A. K. (2025). Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics. Jurnal Ilmu dan Teknologi Hasil Ternak. https://doi.org/10.21776/ub.jitek.2025.020.01.5
Source records
- crossref · retrieved 2026-11-10T12:05:16.903Z