Improvement of nutritive quality of palm kernel cake by cellulolytic bacteria through solid state fermentation

Improvement of nutritive quality of palm kernel cake by cellulolytic bacteria through solid state fermentation

Bibliographic Details
Main Authors: Alshelmani, Mohamed Idris, Loh, Teck Chwen, Foo, Hooi Ling, Lau, Wei Hong, Sazili, Awis Qurni
Format: Conference or Workshop Item
Language:English
Published: 2014
Online Access:http://psasir.upm.edu.my/id/eprint/50160/
http://psasir.upm.edu.my/id/eprint/50160/1/1-6.pdf

Internet

http://psasir.upm.edu.my/id/eprint/50160/
http://psasir.upm.edu.my/id/eprint/50160/1/1-6.pdf

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