Issue Title
Vol 17, No 2 (2015): May 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  PDF
Elly Tugiyanti, Tri Yuwanta, Zuprizal Zuprizal, Rusman Rusman, Ismoyowati Ismoyowati
Vol 19, No 1 (2017) Meat Fatty Acid and Cholesterol Content of Native Indonesian Muscovy Duck Fed with Rice Bran in Traditional Farm Abstract  PDF
Dwi Margi Suci, Zurrahmi Fitria, Rita Mutia
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