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The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs

The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs

Dian Septinova1*, Isnaini Nurfianti2, Denita Eptiana2, Khaira Nova1, Riyanti1
 
*Correspondence | Dian Septinova, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung; Email: [email protected]

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Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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