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. JWP [Internet]. 2024 Nov. 8 [cited 2024 Dec. 21];8(3):399-40. Available from: https://jurnal.utb.ac.id/index.php/jwputb/article/view/1668