improving the quality and nutrient content of palm kernel cake through fermentation with bacillus subtilis

mirnawati, Mirnawati and Ciptaan, Gita and Ferawati, Ferawati improving the quality and nutrient content of palm kernel cake through fermentation with bacillus subtilis. Livestock Research for Rural Development. (Unpublished)

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Item Type: Article
Additional Information: Self Advised
Subjects: A General Works > AC Collections. Series. Collected works
A General Works > AS Academies and learned societies (General)
Divisions: Fakultas Peternakan
Depositing User: Mirnawati Mirnawati
Date Deposited: 24 Jul 2019 15:36
Last Modified: 24 Jul 2019 15:36
URI: http://repo.unand.ac.id/id/eprint/27339

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