Quantification and identification of bacterial presence in salted eggs by Zukhrufa Vista Vindriati, Usamah Afiff, Trioso Purnawarman

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Pengaruh Pemberian Berbagai Olahan Telur terhadap Kadar Kolesterol Total Darah Mencit by Putri Mira Magistri, Rismawati YaswiR, Yustini Alioes

“…The experiment used Completely Randomized Design (CRD) consist of 6 treatment units which was K (control), A (raw egg), B (fried egg), C (boiled egg), D (soft-boiled egg), and E (salted egg)</em><em>. The </em><em>dosage </em><em>was</em><em>  1.56 ml/20 grams of body weight/mice and 4 replication for each treatment units. …”
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