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Keywords Chicken meat Edible coating Kefir Low fat mayonnaise MDA Mayonnaise antioxidant bioactive peptide casein color functional properties gelatin kestabilan emulsi ozone protein sensory quality spices stabilizer traditional food water activity yogurt
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2009

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Vol 4, No 2 (2009)

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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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