114-126 oke fix (Supriyanto, Nur Prabewi,Mentari, Hanum Rais Angga
Rukmananda, Dian Puji Hargiati danAmbar Adiningsih).pdf
By Supriyanto Supriyanto
WORD COUNT 5058 TIME SUBMITTED 30-APR-2020 03:20PM
PAPER ID 58136455
19%SIMILARITY INDEX
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114-126 oke fix (Supriyanto, Nur Prabewi, Mentari, HanumRais Angga Rukmananda, Dian Puji Hargiati dan AmbarAdiningsih).pdfORIGINALITY REPORT
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www.jurnalpertanianumpar.comInternet
repository.unair.ac.idInternet
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anzdoc.comInternet
journal.ipb.ac.idInternet
journal.uin-alauddin.ac.idInternet
docplayer.infoInternet
simki.unpkediri.ac.idInternet
id.123dok.comInternet
Supriyanto Supriyanto, Agung Cahya Budy, ZainalArifin. "Korelasi Karakteristik Peternak Terhadap
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Tingkat Adopsi Penggunaan Jamu Herbal Pada Budidaya ItikMagelang Pedaging Di Kecamatan Bandongan", JurnalPengembangan Penyuluhan Pertanian, 2019Crossref
media.neliti.comInternet
eprints.undip.ac.idInternet
Takahiro Yamaguchi, Masahiro Okihashi, KazuoHarada, Yoshimasa Konishi et al. "Antibiotic ResidueMonitoring Results for Pork, Chicken, and Beef Samples inVietnam in 2012–2013", Journal of Agricultural and FoodChemistry, 2015Crossref
eprints.ums.ac.idInternet
eprints.umm.ac.idInternet
garuda.ristekdikti.go.idInternet
journal.unnes.ac.idInternet
bmcvetres.biomedcentral.comInternet
repository.ipb.ac.id:8080Internet
repository.ump.ac.idInternet
ejournal3.undip.ac.idInternet
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Jatmiko Wahyudi. "MENGENALI BAHANTAMBAHAN PANGAN BERBAHAYA : ULASAN",Jurnal Litbang: Media Informasi Penelitian, Pengembangan danIPTEK, 2017Crossref
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Insun Sangadji, Jurianto Jurianto, Muhammad Rijal."Lama Penyimpanan Daging Ayam Broiler TerhadapKualitasnya Ditinjau Dari Kadar Protein Dan Angka Lempeng TotalBakteri", Biosel: Biology Science and Education, 2019Crossref
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114-126 oke fix (Supriyanto, Nur Prabewi, Mentari, Hanum Rais Angga Rukmananda, Dian Puji Hargiati dan Ambar Adiningsih).pdfBy Supriyanto Supriyanto
114-126 oke fix (Supriyanto, Nur Prabewi, Mentari, Hanum Rais Angga Rukmananda, Dian Puji Hargiati dan Ambar Adiningsih).pdfORIGINALITY REPORTPRIMARY SOURCES
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