Lactic Acid Bacteria Fermentation of High Protein Feeds: Effect Storage Time Aerobically and Turmeric (Curcuma Longa) Addition on Quality of Fermented, Fortified and Protected Protein Feed

Autor:	Z Bachruddin, R Abdiwibowo, A Kurniawati
Rok vydání:	2021
Předmět:	chemistry.chemical_compound chemistry biology High protein Fermentation Food science Curcuma biology.organism_classification Bacteria Lactic acid
Zdroj:	Advances in Biological Sciences Research.
ISSN:	2468-5747
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4d50cce6a465b6b20df5dc97174e6131 https://doi.org/10.2991/absr.k.210810.031 Zobrazit plný text záznamu