PENGGUNAAN AMPAS KECAP YANG DIFERMENTASI DENGAN Trichoderma viride DALAM RANSUM TERHADAP KADAR LEMAK DAN PROTEIN DAGING AYAM BROILER
M. ANIK KHOIRUL UMAM. 23010111140245. 2015. Penggunaan Ampas Kecap yang Difermentasi dengan Trichoderma viride dalam Ransum terhadap Kadar Lemak dan Protein Daging Ayam Broiler. (Utilization of Soy Sauce Waste Fermented with Trichoderma viride in the Ration on the level fat and Meat Protein in Broil...
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| Main Authors: | , , |
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| Format: | Academic Paper |
| Published: |
2015.
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| Subjects: | |
| Online Access: | http://eprints.undip.ac.id/48290/ |
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http://eprints.undip.ac.id/48290/3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |