Browsing Faculty of Animal Science by Subject "Cihateup Duck"
Now showing items 1-3 of 3
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Penggunaan Beluntas, Vitamin C dan E sebagai Antioksidan untuk Menurunkan Off-Odor Daging Itik Alabio dan Cihateup
(2011)Besides chewy, red in color, duck meat also have a distorted smell (fishy/off-odor). For consumers who are not familiar, the smell is not preferred. Duck meat contains high unsaturated fatty acids. Unsaturated fatty acid ... -
Performa, Persentase Karkas dan Nilai Heterosis Itik Alabio, Cihateup dan Hasil Persilangannya pada Umur Delapan Minggu
(2011)One effort for improving the productivity of Indonesian local ducks in particular as a meat types is by crossing among the local ducks. Crossbreeding is a fast breeding program for improving some commercial traits. Crossing ... -
Use Of Beluntas, Vitamin C And E As An Antioxidant For Reducing Off-Odor Of Alabio And Cihateup Duck Meat
(2011)Besides chewy, red in color, duck meat also have a distorted smell (fishy/off-odor). For consumers who are not familiar, the smell is not preferred. Duck meat contains high unsaturated fatty acids. Unsaturated fatty acid ...