Citation | Putri VAI, Lamid M, Maslachah L, Budiarto, Hidanah S, Warsito SH (2025). Potential of phytase and protease enzymes on tenderness and cooking loss in kampung unggul balitbangtan (KUB) chicken thigh meat. J. Anim. Health Prod. 13(s1): 764-769. 
DOI | https://dx.doi.org/10.17582/journal.jahp/2025/13.s1.764.769