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:[email protected] | 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
Byproducts; White rot fungi; Heating temperature
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
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Data Provider
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