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Effect of Herbal Marination on The Quality Characteristics of Broiler Meat

Effect of Herbal Marination on The Quality Characteristics of Broiler Meat

Nur Prabewi , Supriyanto, Budi Purwo Widiarso* 

Figure 1

Macroscopic changes in broiler chicken breast meat. T0: unmarinated; T1: marinated for 3 h; T2: marinated for 6 h.

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