EFFECT OF MICROWAVE IRRADIATION ON THE FERMENTATION CHARACTERISTICS AND NUTRITIVE VALUE OF TOMATO POMACE FOR RUMINANTS USING IN VITRO GAS PRODUCTION TECHNIQUE

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MAHERI SIS N.; EGHBALI VAIGHAN M.; MIRZAAGHAZADEH A.

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Journal: VIRTUAL Year:621 | Volume:1 | Issue:1 Page(s): 261-266

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Title

EFFECT OF MICROWAVE IRRADIATION ON THE FERMENTATION CHARACTERISTICS AND NUTRITIVE VALUE OF TOMATO POMACE FOR RUMINANTS USING IN VITRO GAS PRODUCTION TECHNIQUE

Author(s)

MAHERI SIS N. | EGHBALI VAIGHAN M. | MIRZAAGHAZADEH A. | Issue Writer Certificate

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Abstract

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DEVELOPING A MODIFIED IN VITRO GAS PRODUCTION TECHNIQUE TO REPLACE THE NYLON BAG METHOD OF EVALUATING PROTEIN DEGRADATION OF ALFALFA HAY IN RUMINANTS

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APA: Copy

MAHERI SIS, N., EGHBALI VAIGHAN, M., & MIRZAAGHAZADEH, A.. (0). EFFECT OF MICROWAVE IRRADIATION ON THE FERMENTATION CHARACTERISTICS AND NUTRITIVE VALUE OF TOMATO POMACE FOR RUMINANTS USING IN VITRO GAS PRODUCTION TECHNIQUE. VIRTUAL, 1(1), 261-266. SID. https://sid.ir/paper/673229/en

Vancouver: Copy

MAHERI SIS N., EGHBALI VAIGHAN M., MIRZAAGHAZADEH A.. EFFECT OF MICROWAVE IRRADIATION ON THE FERMENTATION CHARACTERISTICS AND NUTRITIVE VALUE OF TOMATO POMACE FOR RUMINANTS USING IN VITRO GAS PRODUCTION TECHNIQUE. VIRTUAL[Internet]. 0;1(1):261-266. Available from: https://sid.ir/paper/673229/en

IEEE: Copy

N. MAHERI SIS, M. EGHBALI VAIGHAN, and A. MIRZAAGHAZADEH, “EFFECT OF MICROWAVE IRRADIATION ON THE FERMENTATION CHARACTERISTICS AND NUTRITIVE VALUE OF TOMATO POMACE FOR RUMINANTS USING IN VITRO GAS PRODUCTION TECHNIQUE,” VIRTUAL, vol. 1, no. 1, pp. 261–266, 0, [Online]. Available: https://sid.ir/paper/673229/en

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