Evaluation of Solid State Fermetation by Aspergillus Niger to Improve the Nutritive Value of Palm Kernel Cake for Broilers
A study was conducted to examine the effects of solid-state fermentation (SSF) by Aspergillus niger on the nutrient contents of palm kernel cake (PKC). The effects of different types and levels of alcohols were investigated on the enzyme activity and nutrient contents of fermented PKC+ rice bran...
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| Format: | Thesis |
| Idioma: | English English |
| Publicat: |
2004
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| Matèries: | |
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/6114/1/FP_2004_2.pdf |
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