Browsing UT - Faculty of Animal Science by Subject "fat content of meat"
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Efek Fortifikasi Vitamin E dan Mineral Se dalam Pakan Terhadap Profil Darah, Kadar Lemak Daging, dan Berat Bulu Ayam Kampung
(2013)Vitamin E and selenium are antioxidant and essential micronutrients in poultry for normal health and preventing free radical damage to phospholipid membranes, enzymes and other important molecules. Objective of this study ...