Influence of heat and white rot fungi during different fermentation periods on nutritive value of fermented bagasse | อิทธิพลของความร้อนและเชื้อราขาวในช่วงระยะเวลาการหมักที่แตกต่างกันต่อคุณค่าทางโภชนะของกากชานอ้อยหมัก
2018
Vatsana Sirisan(Mahasarakham University, Mahasarakham (Thailand). Facultry of Veterinary Science. Animal Feed Quality Research Unit) E-mail:siri.vatsana@gmail.com | Virote Pattarajinda(Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture. Department of Animal Science) | Somporn Duanyai(Ubonratchathani Rajabhat University, Ubon Ratchathani (Thailand). Faculty of Agriculture)
AGROVOC Keywords
Bibliographic information
Journal of Agricultural Research and Extension
ISSN
0125-8850 | 2630-0206
Pagination
722-730
Other Subjects
White rot fungi; Heating temperature; Byproducts
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Maejo University, Chiang Mai (Thailand). Office of Agricultural Research and Extension
2023-03-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
