FAO AGRIS - Sistema Internacional para la Ciencia y Tecnología Agrícola

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)


Información bibliográfica
Paginación
28-34
Otras materias
Yeast; Physical characteristics; Chemical compositions; Sugarcane residue
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture

2022-12-15
AGRIS AP
Proveedor de Datos
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