PENGARUH BERBAGAI PROPORSI DEDAK GANDUM DALAM FERMENTASI TERHADAP KADAR PROTEIN DAN KECERNAAN SECARA IN VITRO PADA BAGAS TEBU TERAMONIASI [The Effect of Pollard Level in the Fermentation on Crude Protein Content and In Vitro Digestibility of Ammoniated Bagasse]
| Main Authors: | Prayuwidayati, M, Muhtarudin, Muhtarudin |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2006
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/15671/1/31(3)2006p147-151.pdf http://www.jppt.undip.ac.id http://eprints.undip.ac.id/15671/ |
Internet
http://eprints.undip.ac.id/15671/1/31(3)2006p147-151.pdfhttp://www.jppt.undip.ac.id
http://eprints.undip.ac.id/15671/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |