ผลของ Lactobacillus fermentum ต่อคุณภาพและองค์ประกอบทางเคมีของอาหารผสมครบส่วนหมักที่ระยะการหมักต่างกัน | Effect of Lactobacillus fermentum on fermentation quality and chemical compositions in ensiled total mixed ration at different ensiling time
2019
Parichat Changsak(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal and Aquatic Sciences) | Saowaluck Yammuen-art(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal and Aquatic Sciences) E-mail:saowaluck.y@cmu.ac.th | Siwat Sangsritavong(National Science and Technology Development Agency, Bangkok (Thailand). Thailand Science Park. National Center for Genetic Engineering and Biotechnology)
AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
