Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment co...

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Bibliographic Details
Main Authors: Sinabang, Maria Kristina (Author), Rukmiasih, Rukmiasih (Author), Suryati, Tuti (Author), Lase, Jonathan Anugrah (Author)
Other Authors: Institut Pertanian Bogor (Contributor)
Format: EJournal Article
Published: Faculty of Animal Science, Universitas Gadjah Mada, 2021-02-28.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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