Cite
HARVARD Citation
Sari, T. et al. (2022). Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics. IOP conference series. 977 (1), p. . [Online].
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Sari, T. et al. (2022). Chemical and physical quality of broiler meat with drinking water containing boiled and fermented water of various cooking spices as phytobiotics. IOP conference series. 977 (1), p. . [Online].