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    PENGARUH PENGGANTIAN DEDAK PADI DENGAN DEDAK PADI TERFERMENTASI CAIRAN RUMEN TERHADAP PERSENTASE KARKAS DAN ORGAN DALAM AYAM PEDAGING
    by Diah Kartika Sari, Osfar Sjofjan, M Halim Natsir
    Published 2014-10-01
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