Pengaruh Fermentasi Kulit Buah Naga Dengan Kapang Neurospora Crassa Terhadap Kandungan Lemak Kasar, Kalsium, (Ca) Dan Posfor (P) | Zendy

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Pengaruh Fermentasi Kulit Buah Naga Dengan Kapang Neurospora Crassa Terhadap Kandungan Lemak Kasar, Kalsium, (Ca) Dan Posfor (P)

Author(s) -

Doharni Pane,

Rakhmaini Pakpahan

Publication year - 2019

Publication title -

jurnal ternak

Language(s) - Uncategorized

Resource type - Journals

ISSN - 2684-6799

DOI - 10.30736/jtk.v10i2.59

Subject(s) - chemistry , biology

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