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January 1, 2018Journal of Advanced Veterinary and Animal ResearchOpen Access

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

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SSSugiharto SugihartoDiponegoro UniversityIIIsroli IsroliTYTurrini YudiartiDiponegoro University

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Sugiharto et al. (2018) studied this question.

synapsesocial.com/papers/6a98bc617e2600a00478b98chttps://doi.org/10.5455/javar.2018.e301
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