Pengaruh Level Penggunaan Ragi Tempe dan Lama Pemeraman pada Fermentasi Biji Sorghum terhadap Kadar Protein Kasar dan Kadar Tanin

Handayani, Fitri (2002) Pengaruh Level Penggunaan Ragi Tempe dan Lama Pemeraman pada Fermentasi Biji Sorghum terhadap Kadar Protein Kasar dan Kadar Tanin. Undergraduate thesis, Fakultas Peternakan UNDIP Semarang.

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Official URL: http://www.fp.undip.ac.id


Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:22294
Deposited By:Mr. Marry Christiyanto
Deposited On:24 Sep 2010 19:28
Last Modified:24 Sep 2010 19:28

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