PENINGKATAN NILAI CERNA SERAT DAN PENURUNAN THEOBROMIN POD KAKAO SEBAGAI BAHAN BAKU COMPLETE FEED PADA DOMBA
The study consisted of three stages. In stage I, The Effects of Cacao Pod Fermentation with Microbial Inoculums on Fiber Composition, and Characteristics of Bacterial Isolates of Fermented Cacao Pod. Results showed that during pod cacao fermentation, there were an increased population of lactic...
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[Yogyakarta] : Universitas Gadjah Mada
2015
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