View of Supplementation of Yeast (Saccharomyces cerevisiae) and Traditional fermentation Starter (Loog-Pang) on Nutritive Value and Kinetic of degradation of of Pineapple Peel by In vitro Gas Production Technique

Return to Article Details Supplementation of Yeast (Saccharomyces cerevisiae) and Traditional fermentation Starter (Loog-Pang) on Nutritive Value and Kinetic of degradation of of Pineapple Peel by In vitro Gas Production Technique Download Download PDF

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