Pengaruh lama fermentasi dedak padi dengan effective microoganisms (EM4) terhadap perubahan kandungan bahan kering, protein kasae, dan serat kasar | Perpustakaan Universitas Padjadjaran

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Pengaruh lama fermentasi dedak padi dengan effective microoganisms (EM4) terhadap perubahan kandungan bahan kering, protein kasae, dan serat kasar

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Series Title: -
Call Number: Skr.6875
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2021
Collation: xv, 63 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 636.085 2
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