E3S Web of Conferences

Water content, pH and cooking loss of broiler meat with garlic-based herbs solution on drinking water

Tati Vidiana Sari, Putri Zalukhu and R Edhy Mirwandhono

E3S Web Conf., 332 (2021) 01011

Published online: 13 December 2021

DOI: 10.1051/e3sconf/202133201011

Tati Vidiana Sari

Putri Zalukhu

R Edhy Mirwandhono

Articles written by ALL the selected authors (AND)

Articles written by ANY OF the selected authors (OR)