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Nutritional and quality changes in piglet concentrate affected by formulation and storage

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Nutritional and quality changes in piglet concentrate affected by formulation and storage

A. Cella et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2021 · ISSN 1678-4162

ABSTRACT The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulati...

LCC LCC:Animal cultureIdioma eng

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Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

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Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Ismet Ozturk et al · Springer Nature · 2021 · ISSN 2636-0772

Abstract The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and mi...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.

Open Access

Disponible en línea Ficha bibliográfica

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