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Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Md. Makhtar @ Mohd. Zin, A'dilah, Alimon, Abdul Razak
التنسيق: Conference or Workshop Item
اللغة:English
منشور في: Malaysian Society of Animal Production 2011
الوصول للمادة أونلاين:http://psasir.upm.edu.my/id/eprint/77107/1/32nd%20PROCEEDINGS%20MSAP-28.pdf
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id oai:psasir.upm.edu.my:77107
record_format eprints
spelling oai:psasir.upm.edu.my:77107 http://psasir.upm.edu.my/id/eprint/77107/ Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation Md. Makhtar @ Mohd. Zin, A'dilah Alimon, Abdul Razak Malaysian Society of Animal Production 2011 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77107/1/32nd%20PROCEEDINGS%20MSAP-28.pdf Md. Makhtar @ Mohd. Zin, A'dilah and Alimon, Abdul Razak (2011) Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation. In: 32nd Annual Conference of Malaysian Society of Animal Production, 6-9 June 2011, Tawau, Sabah. (pp. 129-130).
institution UPM IR
collection UPM IR
language English
format Conference or Workshop Item
author Md. Makhtar @ Mohd. Zin, A'dilah
Alimon, Abdul Razak
spellingShingle Md. Makhtar @ Mohd. Zin, A'dilah
Alimon, Abdul Razak
Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
author_facet Md. Makhtar @ Mohd. Zin, A'dilah
Alimon, Abdul Razak
author_sort Md. Makhtar @ Mohd. Zin, A'dilah
title Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
title_short Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
title_full Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
title_fullStr Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
title_full_unstemmed Improving the nutritive value of palm kernel cake (PKC) through chemical pre-treatment and fungal fermentation
title_sort improving the nutritive value of palm kernel cake (pkc) through chemical pre-treatment and fungal fermentation
publisher Malaysian Society of Animal Production
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/77107/1/32nd%20PROCEEDINGS%20MSAP-28.pdf
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score 13.4562235

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