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Pengaruh Level Penggunaan Cassabio dalam Konsentrat terhadap Fermentabilitas dan Kecernaan Ransum Ruminansia (In Vitro)The Effect of Cassabio Usage Levels in Concentrate on Ruminant Fermentability and Digestion (In Vitro)
(2012)
Onggok is a tapioca industry by-product that has low in crude protein, however, high in soluble carbohydrate (BETN). Due to some literatures, fermentation technologies would able to enhance the nutritional content of onggok. ...