Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation

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...

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Bibliografische gegevens
Hoofdauteurs:	Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Saavedra-Montañez, Gabriel Fernando
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad Pedagógica y Tecnológica de Colombia 2015
Onderwerpen:	solid state fermentation incubation environmental pollution potato biotechnology prepared microbial. Fermentación en estado sólido Incubación Contaminación ambiental Papa Biotecnología Preparado microbiano
Online toegang:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/4125

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