Effects of moisture and fermentation length on the quality and digestibility of fermented concentrate using tamanu kernel cake as the main protein source through an in vitro study by Dimas Hand Vidya Paradhipta, Chusnul Hanim, Ali Agus, Budi Leksono, Aziz Umroni, Sinta Maharani, Arrynda Rachma Dyasti Wardani, Zazin Mukmila

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