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Keywords Antioxidant MDA Meat paste Yogurt antioxidant antioxidant activity casein color filler gelatin kestabilan emulsi pH physicochemical properties protein salted egg sensory quality spices substitution turbidity viskositas yogurt

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JITEK

Jurnal Ilmu dan Teknologi Hasil Ternak

E-ISSN 2338-1620 | P-ISSN 1978-0303 

Jurnal Universitas Brawijaya - © 2017

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