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

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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

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