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PENGARUH PEMBERIAN TEPUNG KULIT UBI KAYU FERMENTASI DENGAN Bacillus amyloliquefaciens DALAM RANSUM TERHADAP KONSUMSI RANSUM, PERTAMBAHAN BOBOT BADAN DAN KONVERSI RANSUM AYAM BROILER

Main Author: Rifa, Delima Sari
Format: Thesis NonPeerReviewed Book
Bahasa: ind
Terbitan: , 2016
Subjects:
SF Animal culture
Online Access: http://scholar.unand.ac.id/15726/1/Abstrak.pdf
http://scholar.unand.ac.id/15726/2/BAB%20I%20PENDAHULUAN.pdf
http://scholar.unand.ac.id/15726/3/V.pdf
http://scholar.unand.ac.id/15726/4/DAFTAR%20PUSTAKA.pdf
http://scholar.unand.ac.id/15726/5/PENGARUH%20PEMBERIAN%20TEPUNG%20KULIT%20UBI%20KAYU%20FERMENTASI%20DENGAN%20Bacillus%20amyloliquefaciens%20DALAM%20RANSUM%20TERHADAP%20KONSUMSI%20RANSUM.pdf
http://scholar.unand.ac.id/15726/
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