Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks)
This research was carried out to study effect sour soy milk in drinking water on protein retention of bdy chich and organoleptic test broiler cooked meat. The Completely Randomized Design (CRD) were used which considered of three treatment and four replicates. Each refricate consists of five chicke...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-04-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/138 |