Cereal Straw As A Food Supplement Processed By Solid-State Fermentation Yazar: Cubillos Orjuela, Diana Isabel, Rodríguez Montaña, Alejandra, Rache Cardenal, Leidy Yanira, Borrás Sandoval, Luis Miguel

Konular: “…Residuos postcosecha, bacterias acido lácticas, digestibilidad…”

Yellow carrot (Daucus carota L.), a biotechnological food for cows Yazar: Díaz-Monroy, Byron, Chacha, Elvita, Baquero, Fernanda

Konular:

Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle Yazar: Borrás-Sandoval, Luis Miguel, Valiño-Cabrera, Elaine Cristina, Rodríguez-Molano, Carlos Eduardo

Konular:

Physicochemical and microbiological characteristics of the Paipa cheese whey Yazar: López-Barreto, Ricardo Enrique, Becerra-Jiménez, Mónica Liliana, Borrás-Sandoval, Luis Miguel

Konular:

Microbial Consortiums with Promissory Lactic Acid Activity, Isolated from Native Bacterial Inoculants for Silages Yazar: Díaz-Monroy, Byron Leoncio, Iglesias, Arabel Elías, Valiño-Cabrera, Elaine

Konular: