Lihat Juga

• Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage
  oleh: Suharto, El Latifa Sri; Study Program of Animal Production and Technology, Faculty of Animal Science, Graduate School, Bogor Agricultural University, et al.
  Terbitan: (2016)
• Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4
  oleh: Sulaiman, Noraimah Binti; Study Program of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, et al.
  Terbitan: (2016)
• Characteristics of Sie Reuboh Supplemented with Different Combinations of Palm Vinegar (Arenga pinnata) and Kaffir Lime Leaves (Citrus hystrix)
  oleh: Masyitah, Masyitah; Study Program of Animal Production and Technology, Graduate School, Bogor Agricultural University, et al.
  Terbitan: (2017)
• In vitro Fermentation Characteristics and Rumen Microbial Population of Diet Supplemented with Saccharomyces cerevisiae and Rumen Microbe Probiotics
  oleh: Riyanti, Lilis; Study Program of Nutrition and Feed Science, Faculty of Animal Science, Graduate School, Bogor Agricultural University, et al.
  Terbitan: (2016)
• Association of Calpastatin (CAST) Gene with Growth Traits and Carcass Characteristics in Bali Cattle
  oleh: Putri, R.; Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, et al.
  Terbitan: (2015)