Pengaruh Lama Peram dan Tingkat Urea pada Fermentasi Jerami Padi Segar terhadap Komposisi Kimia dan Degradasi In Sacco

https://doi.org/10.21059/buletinpeternak.v31i2.1219

Ali Agus(1*), C. T. Noviandi(2), D. I. Rachmawati(3)

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(*) Corresponding Author

Abstract


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DOI: https://doi.org/10.21059/buletinpeternak.v31i2.1219

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