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การปรับปรุงคุณภาพอาหารหยาบหมักจากชานอ้อยและกากมันสำปะหลังด้วยเอนไซม์และจุลินทรีย์ที่มีประโยชน์โดยวิธีการหมักอาหารแบบแข็ง | Silage quality improvement from bagasse and cassava pulp with enzyme and microbial probiotics by solid state fermentation (SSF) method

2019

Vatsana Sirisan(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Veterinary Medicine. Office of Academic Affairs) E-mail:[email protected] | Wuttichai Khenchiwong(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Veterinary Medicine. Office of Academic Affairs) | Pongphol Pongthaisong(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Veterinary Medicine. Office of Academic Affairs) | Supawadee Piratae(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Veterinary Medicine. Office of Academic Affairs) | Sukhkamon Ketphonthong(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Veterinary Medicine. Office of Academic Affairs)

AGROVOC Keywords
bagasse cassava enzyme enzymes feeds microorganisms nutritive value probiotics proteins quality silage solid state fermentation yeasts
Bibliographic information
ISSN 0125-0485
Pagination
783-788
Other Subjects
Cassava pulp; Quality improvement; Microbial probiotics; Byproducts
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
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