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Effect of whey on solid state fermentation of coffee (Coffea arabica L.) pulp for feeding ruminants
In order to evaluate the effect of the inclusion of different levels of whey in the solid state fermentation of coffee pulp, an experiment was carried out using a completely randomized design with a 4 x 4 factorial arrangement, with three repetitions. Factor A corresponded to whey levels (0, 5, 10 a...
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| Publicado no: | Revista Cubana de Ciencia Agrícola |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Instituto de Ciencia Animal
2018
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=193060480007 |
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