Proximate composition, fatty acid profile, and sensory evaluation of meatballs as processed food from duck with fermented seaweed waste feed treatment.
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| Název: | Proximate composition, fatty acid profile, and sensory evaluation of meatballs as processed food from duck with fermented seaweed waste feed treatment. |
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| Autoři: | Susanti, Siti1, Setiadi, Agus2, Hartoyo, Budi3, Legowo, Anang Mohamad1, Al-Baarri, Ahmad Ni’matullah1, Lestari, Fatma Puji3 fatma-pujilestari@untagsmg.ac.id |
| Zdroj: | Journal of Advanced Veterinary Research. 2025, Vol. 15 Issue 5, p605-609. 5p. |
| Druh dokumentu: | Article |
| Author Affiliations: | 1Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, 50275, Central Java, Indonesia. 2Department of Agribusiness, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, 50275, Central Java, Indonesia. 3Faculty of Agricultural Technology, University of 17 Agustus 1945, Semarang, 50135, Central Java, Indonesia. |
| ISSN: | 2090-6269 |
| Přístupové číslo: | 190452775 |
| Databáze: | Veterinary Source |
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