INGRIDUS YANSI; NI PUTU FEBRI SURYATNI; MARKUS SINLAE; HERI ARMADIANTO. PENGARUH SUBSTITUSI TEPUNG JAGUNG DENGAN TEPUNG SORGUM TERHADAP KUALITAS FISIK AYAM BROILER FASE FINISHER: The Effect of Giving Sorghum Flour as a Substitute for Corn Flour on the Physical Quality of Broiler Chickens in the Finisher Phase. Wahana Peternakan, [S. l.], v. 8, n. 3, p. 399–409, 2024. DOI: 10.37090/jwputb.v8i3.1668. Disponível em: https://jurnal.utb.ac.id/index.php/jwputb/article/view/1668. Acesso em: 21 dec. 2024.