Kualitas sensoris daging broiler akibat penambahan β-glukan pada pakan

Authors

Shokhirul Imam , Ujang Suryadi , Achmad Shiddiqy , Rosa Tri Hertamawati , Anang Febri Prasetyo , Reikha Rahmasari

DOI:

10.25047/animpro.2022.354

Published:

08 November 2022

Issue:

Vol. 3 (2022): The 3rd National Conference of Applied Animal Science (N-CAAS) 2022

Keywords:

Banana weevil, broiler meat, sensory test, Saccharomyces cerevisiae, β-glucan

Conference Paper

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How to Cite

Imam, S., Suryadi, U. ., Shiddiqy, A., Hertamawati, R. T., Prasetyo, A. F., & Rahmasari, R. (2022). Kualitas sensoris daging broiler akibat penambahan β-glukan pada pakan. Conference of Applied Animal Science Proceeding Series, 3, 182–190. https://doi.org/10.25047/animpro.2022.354

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