Browsing by Author "Tobri, Mad"
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Kualitas fisik dan organoleptik daging ayam broiler yang ransumnya diberi penambahan minyak ikan yang mengandung omega 3
Tobri, Mad (2006)Meat quality of broiler chicken is generally determined with chemical, physical and organoleptic quality. Omega-3 fatty acids obtained from fish oil waste as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is a ... -
Kualitas Fisik dan Organoleptik Daging Ayam Broiler yang Ransumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3
Tobri, Mad (2005)Meat quality of broiler chicken is generally determined with chemical, physical and organoleptic quality. Omega-3 fatty acids obtained from fish oil waste as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) is a ...