[1]
“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”, JWP, vol. 8, no. 3, pp. 399–409, Nov. 2024, doi: 10.37090/jwputb.v8i3.1668.