Browsing UT - Animal Production Science and Technology by Subject "Organoleptic Quality"
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Kualitas Fisik dan Organoleptik Daging Ayam Broiler yang Ransumnya Diberi Penambahan Minyak Ikan yang Mengandung Omega-3
(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 ...