Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning

Bibliographic Details
Authors and Corporations: Mustakim, Mustakim, Widati, Aris, Al Awwaly, Khotibul, Umaya, Lita
Title: Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning
In: Jurnal Ilmu dan Teknologi Hasil Ternak, 10, 2015, 2, p. 36-45
published:
Brawijaya University
Physical Description:36-45
ISSN/ISBN: 1978-0303
2338-1620
Type of Resource:E-Article
Source:Brawijaya University (CrossRef)
Language: Undetermined