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:[email protected] | Siwat Sangsritavong(National Science and Technology Development Agency, Bangkok (Thailand). Thailand Science Park. National Center for Genetic Engineering and Biotechnology)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
289-294
Otras materias
Ensiled total mixed ration; Ensiling time
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
Proveedor de Datos
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