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Found 1 from your keywords: author=Siregar, Farah Hafizhah

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MODIFIKASI WAKTU PEREBUSAN TERHADAP KUALITAS FISIK DAGING AYAM

Chicken is one of the animal agricultural commodities needed to meet the body's need for protein nutrients. Broiler chickens are one of the biggest contributors to animal protein from livestock. The quality of chicken meat is determined by pH, water-holding capacity (WHC) and tenderness. The purpose of this research was to study the physical quality of chicken meat by modifying boiling time. Th…

Edition: -
ISBN/ISSN: -
Collation: xiv, 26 hlm.: Ilus., tab.; 28 cm
Series Title: -
Call Number: T539742021

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