Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.)

Authors

Bulkaini Bulkaini , Djoko Kisworo , M. Alfatih , Akhyar Sutaryono , Maskur Maskur , I K Sumadi

DOI:

10.29303/jbt.v23i2.5071

Published:

2023-06-07

Issue:

Vol. 23 No. 2 (2023): April-June

Keywords:

Citrus aurantifolia S, laying hen, cholesterol, organoleptic.

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How to Cite

Bulkaini, B., Kisworo, D. ., Alfatih, M., Sutaryono, A., Maskur, M., & Sumadi, I. K. (2023). Organoleptic Value and Cholesterol Content of Shredded Meat of Rejected Layers Based on Immersion Level of Lime Juice (Citrus aurantifolia S.). Jurnal Biologi Tropis, 23(2), 498–504. https://doi.org/10.29303/jbt.v23i2.5071

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