Google Documents : The Effect of Soaking Time of Culled Chicken Laying Meat Thighs in Blend Turmeric (Curcuma domestica) And Ginger (Zingiber officinale) on Physical Quality
| Title | The Effect of Soaking Time of Culled Chicken Laying Meat Thighs in Blend Turmeric (Curcuma domestica) And Ginger (Zingiber officinale) on Physical Quality |
|---|---|
| Abstract | |
| Authors | L Prayogo, AHD Rahardjo, E Tugiyanti |
| Journal Name | ANGON: Journal of Animal Science and Technology 2 (3), 259-265, 2020 |
| Publish Year | 2020 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"The Effect of Soaking Time of Culled Chicken Laying Meat Thighs in Blend Turmeric (Curcuma domestica) And Ginger (Zingiber officinale) on Physical Quality" |
| Author | Dr Ir ELLY TUGIYANTI, M.P |
| File | 4459483.pdf |