Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten

Local chickens are one of national assets which need serious consideration, because they have some advantages than imported ones. These local chicken are still used as raw material for some traditional foods or ceremonies. But the quality of their carcasses was still low, so that it was needed to ob...

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Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 2003
Subjects:	Jurnal i-lib UGM
Online Access:	https://repository.ugm.ac.id/21390/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4252
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Universitas Gadjah Mada

id	id-ugm-repo.21390
record_format	dspace
spelling	id-ugm-repo.213902014-06-18T00:29:55Z https://repository.ugm.ac.id/21390/ Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten Perpustakaan UGM, i-lib Jurnal i-lib UGM Local chickens are one of national assets which need serious consideration, because they have some advantages than imported ones. These local chicken are still used as raw material for some traditional foods or ceremonies. But the quality of their carcasses was still low, so that it was needed to observe them in the practices (at the slaughtering houses and the market). The observations were conducted in some regions [Yogyakarta] : Universitas Gadjah Mada 2003 Article NonPeerReviewed Perpustakaan UGM, i-lib (2003) Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4252
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
description	Local chickens are one of national assets which need serious consideration, because they have some advantages than imported ones. These local chicken are still used as raw material for some traditional foods or ceremonies. But the quality of their carcasses was still low, so that it was needed to observe them in the practices (at the slaughtering houses and the market). The observations were conducted in some regions
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
title_short	Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
title_full	Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
title_fullStr	Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
title_full_unstemmed	Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
title_sort	evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	2003
url	https://repository.ugm.ac.id/21390/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4252
_version_	1681217825288486912

Evaluasi karkas dan rumah potong ayam lokal di beberapa kabupaten

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