Google Documents : Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer
| Title | Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer |
|---|---|
| Abstract | |
| Authors | E Tugiyanti, T Yuwanta, Z Zuprizal, R Rusman, I Ismoyowati |
| Journal Name | ANIMAL PRODUCTION 17 (2), 114-122, 2015 |
| Publish Year | 2015 |
| Citation | 2 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Supplementation of Vitamin E and C in the Feed on Color, Cooking Loss and Tenderness of Muscovy Ducks Meat Stored in Room Temperature, Refrigerator and Freezer" |
| Author | Dr Ir ELLY TUGIYANTI, M.P |
| File | 2041916.pdf |