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Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs

Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs

Nahariah Nahariah1*, Hikmah Hikmah1, Faridah N. Yuliati1, Endah Murpiningrum1, Abdul W. Jamaluddin2, Titis S. Kusuma3, Andi Febyana4, Kartina Kartina1

1Animal Science Faculty, Hasanuddin University, Jln Perintis Kemerdekaan Km 10, Tamalarea, Makassar 90245 South Sulawesi; 2Study Program of Veterinary Medicine, Faculty of Medicine Jln Perintis Kemerdekaan 8 Makassar South Sulawesi; 3Nutrition Departement, Medicine Faculty, Brawijaya University; 4Research and Development Staff, Planning Agency The Development of Parepare City, South Sulawesi.

 
*Correspondence | Nahariah Nahariah, Animal Science Faculty, Hasanuddin University, Jln Perintis kemerdekaan Km 10, Tamalarea, Makassar, Soth Sulawesi; Email: [email protected]

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Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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