The Characteristics of Meat Duck, Problems and Prevention of Off Flavor Due to Lipid Oxidation
Source of poultry meat in Indonesia is currently dominated by chicken while local resources such as ducks have the potential to grow and be used as an alternative meat producer. Duck contribution towards the provision of a relatively small meat of 2.29%, compared with free-range chicken to reachs 20...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pusat Penelitian dan Pengembangan Peternakan
2010-09-01
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| Series: | Wartazoa |
| Subjects: | |
| Online Access: | http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/936/945 |