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Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients.
Sugiharto, Sugiharto; Isroli, Isroli; Yudiarti, Turrini; Widiastuti, Endang; Wahyuni, Hanny Indrat; Sartono, Tri Agus.
Afiliación
  • Sugiharto S; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Isroli I; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Yudiarti T; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Widiastuti E; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Wahyuni HI; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Sartono TA; Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
J Adv Vet Anim Res ; 5(4): 472-480, 2018 Dec.
Article en En | MEDLINE | ID: mdl-31453160
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Adv Vet Anim Res Año: 2018 Tipo del documento: Article País de afiliación: Indonesia Pais de publicación: Bangladesh
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Adv Vet Anim Res Año: 2018 Tipo del documento: Article País de afiliación: Indonesia Pais de publicación: Bangladesh