Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya)

Authors

Bulkaini Bulkaini , B.R.D. Wulandani , I K Sumadi , Twenfosel O. Dami Dato

DOI:

10.29303/jbt.v20i3.2369

Published:

2021-01-12

Issue:

Vol. 20 No. 3 (2020): September - Desember

Keywords:

Aged Laying Chicken, Papaya Extracts, Tenderness, Meat Structure,

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How to Cite

Bulkaini, B., Wulandani, B., Sumadi, I. K., & Dami Dato, T. O. (2021). Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya). Jurnal Biologi Tropis, 20(3), 539–545. https://doi.org/10.29303/jbt.v20i3.2369

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