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Publications by E. Tugiyanti
Supplementation of Vitamin E and C in Feed on Meat Quality, Thiobarbituric Acid Reactive Substance (Tbars) and Myoglobin Level of Muscovy Duck Meat
Journal of the Indonesian Tropical Animal Agriculture
Animal Science
Zoology
Veterinary
EFFECT OF Α-Tocopherol AND ASCORBIC ACIDS ON PERFORMANCE AND BLOOD IMMUNITY PROFILE OF MALE NATIVE MUSCOVY DUCK
Journal of the Indonesian Tropical Animal Agriculture
Animal Science
Zoology
Veterinary
Related publications
Development of Meat-Containing Semi-Smoked Sausages With Muscovy Duck Meat and White Carp
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
Vitamin E (Α-Tocopherol) and Vitamin C (Ascorbic Acid) Supplementation on Cholesterol and Triglyceride Blood Profile of Male Native Muscovy
Effects of Dietary Supplementation With Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Effects of Duck Feed Supplemented With Invasive Giant Salvinia(Salvinia Molesta) on Duck Meat Characteristics
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Influence of Dietary Supplementation With Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Influence of Duck Species and Cross-Breeding on Sensory and Quality Characteristics of Alabio and Cihateup Duck Meat
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Influence of Feed Withdrawal Before Slaughter on Meat Quality of Local Meat-Type Chicken in Summer.
Japanese poultry science
Duck Meat in Human Nutrition
Tehnologija mesa
Effect of Selenium Supplementation in Pig Feed on Slaughter Value and Physicochemical and Sensory Characteristics of Meat
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals