Evaluación del efecto de diferentes niveles de suero de leche y el tiempo de fermentación en los indicadores fermentativos de la pulpa de café para uso en la alimentación de rumiantes
This work was performed at the Laboratory of Food Science within the Agricultural Area of the National University of Loja, in order to establish a protocol for the bio-fermentation of coffee pulp to improve its nutritional value and make it easier to use in animal feed. Four levels of whey (0, 5, 10...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://dspace.unl.edu.ec/jspui/handle/123456789/11432 |
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