About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effect of improvement with sugarcane residue on physical characteristics, chemical compositions and in vitro digestibility | ผลของการปรับปรุงเศษเหลือจากต้นอ้อยต่อลักษณะทางกายภาพ องค์ประกอบทางเคมีและการย่อยได้ในหลอดทดลอง

2021

Thanawat Kalom(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Woraman Pomjan(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Watcharawit Meenongyai(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Chunjit Kaewkunya(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry)

AGROVOC Keywords
chemical composition chemicophysical properties crop residues digestibility fermentation in vitro digestibility in vitro experimentation sugarcane urea yeasts
Bibliographic information
ISSN 0125-0485
Pagination
28-34
Other Subjects
Yeast; Physical characteristics; Chemical compositions; Sugarcane residue
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-12-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Kasetsart University

Discover this data provider's collection in AGRIS

Links
https://kukr.lib.ku.ac.th/kukr_es/kukr/search_detail/result/409113
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]