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2021

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Searching journal content for articles similar to 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

Searching journal content for articles similar to The Effect of NaCl, KCl, CaCl2 and Coriander on the Characteristics of Salted Chicken Eggs

Advances in Animal and Veterinary Sciences

December

Featuring

Study of Noni Fruit Extract Microcapsule on Enzymes Activity, Digestibility and Hematologic of Sentul Chicken

Meat Handling and Consumption Practices in the Assin South and Cape Coast Metropolis of the Central Region of Ghana

Genetic Diversity of Vietnamese Native Ducks Based on Sequences of the Mitochondrial Dna D-Loop Region

Primary, Secondary Metabolites and Antioxidant Activity of Castanopsis Argantea, Artocarpus heterophyllus, and Aglaia tomentosa Fruit as Food for the Tapanuli Orangutan (Pongo tapanuliensis) in the Batang Toru Forest, North Sumatra

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