Solid state fermentation of palm kernel cake by bacillus subtilis
It is known that the Palm Kernel Cake (PKC) is one of the potential ingredients of the poultry feed. Inclusion of PKC in poultry feed is very limited due to its high fiber content, low palatability, poor amino acid balance and low digestibility. It is expected that the microbial enzymes would be ab...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2007
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| 主題: | |
| 在線閱讀: | https://eprints.ums.edu.my/id/eprint/9470/1/mt0000000462.pdf |
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