Pengaruh Beberapa Jenis Fermentor terhadap Kandungan Protein Kasar, Serat Kasar, dan Lemak Kasar Jerami Jagung. Journal of Microbiology, Biotechnology and Conservation, [S. l.], v. 1, n. 3, p. 36–42, 2025. DOI: 10.29303/jmbc.v1i3.8277. Disponível em: https://journal.unram.ac.id/index.php/ljmb/article/view/8277. Acesso em: 28 okt. 2025.