Browsing UT - Faculty of Animal Science by Subject "Chickens meat"
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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 ... -
Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang
(2005)Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The ...