Browsing IPBana by Subject "carcass quality"
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Pengaruh Pemberian Kepala Udang dalam Ransum terhadap Kandungan Lemak dan Kolesterol Daging serta Persentase Organ Dalam Ayam Broiler
(2005)The frozen shrimp industry has grown significantly. Much waste generated by this industry because of the high percentage of shrimp heads, exoskeletons, and soluble components lost during the shrimp meat processing. This ...