HIDAYAT, Muhammad Nur. MEMPERBAIKI KUALITAS DAGING UNGGAS MELALUI PENGATURAN IMBANGAN PROTEIN DAN ENERGI RANSUM. Teknosains: Media Informasi Sains dan Teknologi, [S. l.], v. 10, n. 1, p. 59–68, 2016. DOI: 10.24252/teknosains.v10i1.1878. Disponível em: https://journal.uin-alauddin.ac.id/index.php/teknosains/article/view/1878. Acesso em: 20 may. 2025.