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Organoleptic Qualities of Quail Meat with a Combination of Additional Feed Black Cumin Flour and Noni Leaf Meal

Google Pages: 147-152 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-01 Google Scholar

Khaeriyah Nur, Siti Chadijah, Syamsuddin

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Google Pages: 153-165 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-02 Google Scholar

Kiptoo, Daisy, Njiru Magdalene Kagendo

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Google Pages: 166-173 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-03 Google Scholar

Neli Definiati,Andika Sahputra, Nanik Setyowati

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Google Pages: 181-192 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-05 Google Scholar

Kiptoo, Daisy, Waswa, Sharon, Njiru Magdalene Kagendo

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Google Pages: 193-199 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-06 Google Scholar

Mykhailo IVANIUTA, Dr, prof. Volodymyr KRAVCHUK, Mykhailo RAMUS

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Google Pages: 200-205 DOI: https://doi.org/10.55677/ijlsar/V02I07Y2023-07 Google Scholar

Reginawanti Hindersah, Agustinus Marthin Kalay, Pujawati Suryatmana, Triyani Dewi

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