Google Documents : Supplementation of vitamin E and C in feed on color, cooking loss and tenderness of Muscovy duck meat stored in room temperature, refrigerator and freezer.
| Title | Supplementation of vitamin E and C in feed on color, cooking loss and tenderness of Muscovy duck meat stored in room temperature, refrigerator and freezer. |
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| Abstract | |
| Authors | E Tugiyanti, T Yuwanta |
| Journal Name | Journal of Animal Production 17 (2), 114-122 |
| Publish Year | 2015 |
| Citation | 1 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Supplementation of vitamin E and C in feed on color, cooking loss and tenderness of Muscovy duck meat stored in room temperature, refrigerator and freezer." |
| Author | Dr Ir ELLY TUGIYANTI, M.P |
| File | 792934.pdf |