Results 31 to 40 of about 407 (157)
Salted and preserved duck eggs: a consumer market segmentation analysis
Poultry Science, 2015 The combination of increasing ethnic diversity in North America and growing consumer support for local food products may present opportunities for local producers and processors in the ethnic foods product category. Our study examined the ethnic Chinese (pop. 402,000) market for salted and preserved duck eggs in Vancouver, British Columbia (BC), Canada.
Jennifer, Arthur +2 more
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Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2020 Dusun Cihateup sebagai wilayah domestikasi itik Cihateup memiliki potensi sebagai penghasil telur itik yang cukup melimpah. Telur itik di wilayah ini memiliki nilai jual yang relatif murah.
Andri Kusmayadi, Ristina Siti Sundari
doaj +1 more source
The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted.
Jeki Mediantari Wahyu Wibawanti +4 more
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Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2021 Siswa MTs Miftahul Ulum sebagian besar berasal dari latar belakang petani dan peternak bebek. Siswa kurang mendapat dukungan keluarga tentang pentingnya pendidikan. Hal ini ditunjukkan banyak siswa yang putus sekolah atau bahkan menikah dini. Berdasarkan
Udik Yudiono +4 more
doaj +1 more source
Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion
Food Science and Human Wellness, 2022 Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW.
Jingyun Zhao +7 more
doaj +1 more source
Food Research, 2021 Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated.
L.E. Mopera +4 more
openaire +1 more source
Ecological Entomology, EarlyView.Salty conditions in urban stormwater ponds can influence dispersal timing in speciesâspecific ways for actively dispersing aquatic heteropteran insects. Assaying multiple aspects of dispersal propensity, Hesperocorixa obliqua emigrated earlier in stormwater pond conditions while overall probabilities remained unchanged; Notonecta undulata emigration ...
Ilia Maria C. Ferzoco +1 more
wiley +1 more source
Jurnal Ilmu dan Teknologi Hasil TernakEggs are foodstuffs of animal origin that are a source of protein, the perishable nature of eggs causes the need for handling methods, one method of preserving eggs that has been done since long ago is by salting, the shortcomings of existing salted egg ...
Rts. Sherly Dwijayanti +2 more
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Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam
Review of Development Economics, EarlyView.ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley +1 more source
Journal of Saintech Transfer, 2019 The community service was conducted in Mompang Village, Padangsidimpuan District, Angkola Julu. This ac tivity aims to increase public knowledge and produce innovations in the processing of poultry production. Eggs are one of the livestock products that are easily damaged in storage and have a fishy taste, especially duck eggs. The used of natural salt
Nurainun Harahap +2 more
openaire +2 more sources