KUALITAS NUTRISI CAMPURAN BUNGKIL INTI SAWIT DAN ONGGOK YANG DIFERMENTASI MENGGUNAKAN Aspergillus niger [The Nutritional Quality of Palm Kernel Cake and Tapioca Waste Mixture Fermented by Aspergillus niger]
| Main Authors: | Nurhayati, Nurhayati, Sjofjan, O, Koentjoko, Koentjoko |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2006
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/15676/1/31(3)2006p172-178.pdf http://www.jppt.undip.ac.id/pdf/31(3)2006p172-178.pdf http://eprints.undip.ac.id/15676/ |
Internet
http://eprints.undip.ac.id/15676/1/31(3)2006p172-178.pdfhttp://www.jppt.undip.ac.id/pdf/31(3)2006p172-178.pdf
http://eprints.undip.ac.id/15676/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |