Pengaruh Lama Fermentasi Ampas Putak (Corypha gebanga) Terhadap Kualitas Fisik dan Kualitas Kimia Menggunakan Aspergillus oryzae | Zendy

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Pengaruh Lama Fermentasi Ampas Putak (Corypha gebanga) Terhadap Kualitas Fisik dan Kualitas Kimia Menggunakan Aspergillus oryzae

Author(s) -

Asih Yuliana,

Siti Chuzaemi

Publication year - 2019

Publication title -

jurnal nutrisi ternak tropis

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2714-8068

pISSN - 2654-993X

DOI - 10.21776/ub.jnt.2019.002.01.3

Subject(s) - aspergillus oryzae , food science , physics , biology , fermentation

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