OBASI, I. U.; OBASI, E. N.; EZEOKEKE, C. T.; ETUK, E. B. PROXIMATE AND GROSS ENERGY COMPOSITION OF CASSAVA PEEL MEAL FERMENTED WITH VARYING LEVELS OF BAKER’S YEAST. Nigerian Journal of Animal Production, [S. l.], p. 291–294, 2024. DOI: 10.51791/njap.vi.7614. Disponível em: https://njap.org.ng/index.php/njap/article/view/7614. Acesso em: 24 sep. 2026.