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Seaweed and Rice Hulls as Fiber Sources to Decrease Carcass Fat and Meat Cholesterol of Pigs

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Seaweed and Rice Hulls as Fiber Sources to Decrease Carcass Fat and Meat Cholesterol of Pigs

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The utilization of seaweed as a source of dietary fiber to decrease the serum cholesterol in rats

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The Effects Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Ration Supplement On Broiler Carcass Weight, Carcass Fat Content And The Serum Cholesterol Carcass Content.

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Using Bay Leaf Meal (Syzygium Polyanthum, Wight) In Ration On Fat And Cholesterol Levels Of Quail Meat (Coturnix Coturnix Japonica).

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Isolation And Identification Of Lactobacillus From Meat For Use As A Biopreservatives In Meat And Meat Products.

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The Effects Of Lactobacillus Bulgaricus And Streptococcus Thermophilus As Ration Supplement On Broiler Carcass Weight, Carcass Fat Content And The Serum Cholesterol Carcass Content.

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Effect of Drying Technique and Rice Variety to the Content of Antioxidant, Fiber, and Nutrient Composition of Rice Bran.

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THE CORRELATION OF MUSCLE FIBER AND PERIMYSIUM THICKNESS TO THE QUALITY OF TURKEY BREAST MEAT

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Carcass and Non-carcass Components of Priangan and Javanese Fat-tailed Rams Slaughtered at Mature Live Weight

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Role of Sweet Orange (Citrus sinensis) Waste in Lowering the Meat Cholesterol and Fat of Padjadjaran Sheep

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