Akhtar, S.; M. I.Khan; & F. Faiz. Effect of Thawing on Frozen Meat Quality: A Comprehensive Review. PAK. J. FOOD SCI., 23(4):

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6. DAFTAR PUSTAKA Adden, A., Benjakul S., Wattanachant S., & Maqsood S. (2014). Effect of Islamic Slaughtering on Chemical Compositions and Post-Mortem Quality Changes of Broiler Chicken Meat. International
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6. DAFTAR PUSTAKA Adden, A., Benjakul S., Wattanachant S., & Maqsood S. (2014). Effect of Islamic Slaughtering on Chemical Compositions and Post-Mortem Quality Changes of Broiler Chicken Meat. International Food Research Journal 21(3): (2014). Afrianti, M.; B. Dwiloka.; dan B.E. Setiani.(2013). Perubahan Warna, Profil Protein, Dan Mutu Organoleptik Daging Ayam Broiler Setelah Direndam Dengan Ekstrak Daun Senduduk. Jurnal Aplikasi Teknologi Pangan Vol. 2 No. 3: Akhtar, S.; M. I.Khan; & F. Faiz. Effect of Thawing on Frozen Meat Quality: A Comprehensive Review. PAK. J. FOOD SCI., 23(4): Allen, C.D.; D.L. Fletcher; J.K. Northcutt & S.M. Russel.(1998). The Relationship of Broiler Breast Color to Meat Quality and Shelf-Life. Poultry Science 77: Anadon, H.L.S. (2002). Biological, Nutritional, and Processing Factors Affecting Breast Meat Quality of Broilers. Doctor Thesis. Polytechnic Institute and State University. Anonim.(2014). 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