Lokasi: PENGARUH PRODUK FERMENTASI KULIT JAGUNG DALAM RANSUM DENGAN PENAMBAHAN Lactobacillus acidophilus TERHADAP KECERNAAN DAN LAJU PAKAN PADA AYAM BROILER

Main Author:	Elviana, Vinny
Format:	bachelorthesis doc-type application/pdf Bachelors
Bahasa:	ind
Terbitan:	, 2014
Online Access:	http://repository.unpad.ac.id/frontdoor/index/index/docId/130220 http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_1_1631.pdf http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_a_5270.pdf http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_l_9466.pdf http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_c_8526.pdf http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_d_3802.pdf http://repository.unpad.ac.id/files/130220/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090092_k_9160.pdf

Koleksi	Repository Institusi Universitas Padjadjaran - Skripsi
Gedung	Repository Institusi Universitas Padjadjaran
Institusi	Universitas Padjadjaran
Kota	SUMEDANG
Provinsi	JAWA BARAT
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