Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation
The present work shows the solid state fermentation effect on a type of food prepared on potato tuber (Solanum tuberosum) basis and their possible use in animal feed. Some chopped fresh potato was mixed with a drying fibrous material (alfalfa meal), molasses, urea, a microbial preparation, mineral p...
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Online |
| Γλώσσα: | spa |
| Έκδοση: |
Universidad Pedagógica y Tecnológica de Colombia
2015
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| Θέματα: | |
| Διαθέσιμο Online: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125 |
