Open AccessEffect of combined lactic acid bacteria at the ensiling of rice straw with whey or molasses plus urea on degradability, palatability, digestibility, and nutritive values.
Author(s) -
F.M. Abo-Donia,
Nabeel Basuony Elgaml,
Mohamed Ahmed El-Shora,
W. Riad,
W. El-Hamady
Publication year - 2021
Publication title -
animal bioscience
Language(s) - English
Resource type - Journals
eISSN - 2765-0235
pISSN - 2765-0189
DOI - 10.5713/ab.20.0730
Subject(s) - palatability , lactic acid , straw , urea , chemistry , food science , rice straw , agronomy , zoology , bacteria , biology , biochemistry , genetics
Ahead of Print article withdrawn by publisher.
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