Open AccessJUMLAH TOTAL BAKTERI ASAM LAKTAT DAN pH PAKAN CAIR BERBAHAN BIJI ASAM UTUH PADA LAMA FERMENTASI BERBEDA
Author(s) -
Redempta Wea,
Bernadete Barek Koten,
Endeyani Vivitrida Mohamad
Publication year - 2021
Publication title -
partner
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2527-3981
pISSN - 0852-6877
DOI - 10.35726/jp.v26i1.495
Subject(s) - lactic acid , fermentation , food science , chemistry , bran , meal , bacteria , zoology , biology , raw material , genetics , organic chemistry
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