Pengaruh Tingkat Protein Kasar terhadap Stabilitas Kualitas Fisik Telur ISA Brown Fase Late Laying: Effect of Dietary Crude Protein Level on the Stability of Physical Egg Quality of ISA Brown During the Late Laying Phase. Jurnal Ilmu Nutrisi dan Teknologi Pakan, [S. l.], v. 24, n. 1, p. 23–28, 2026. DOI: 10.29244/jintp.24.1.23-28. Disponível em: https://journal.ipb.ac.id/index.php/jurnalintp/article/view/71695. Acesso em: 6 jun. 2026.