Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens 
Wizna ; Hafil Abbas; Yose Rizal; Abdi Dharma; et al.
Access the full text
- NOT AVAILABLE
DOAJ is a community-curated online directory that indexes and provides access to high quality, open access, peer-reviewed journals. DOAJ is independent. All funding is via donations, 22% of which comes from sponsors and 78% from members and publisher members.