Return to Article Details Pengaruh Subtitusi Dedak Padi dengan Tepung Kulit Pisang Hasil Fermentasi Terhadap pH, Volatile Fatty Acids(VFA ) dan amonia(NH3) secara In Vitro (Effect Substitution of Rice Bran with Fermented Banana hull meal on pH, Volatile Fatty Acids (VFA) and Amoni Download Download PDF