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Improvement of nutritive quality of palm kernel cake by cellulolytic bacteria through solid state fermentation

Alshelmani, Mohamed Idris and Loh, Teck Chwen and Foo, Hooi Ling and Lau, Wei Hong and Sazili, Awis Qurni (2014) Improvement of nutritive quality of palm kernel cake by cellulolytic bacteria through solid state fermentation. In: 1st ASEAN Regional Conference on Animal Production (1st ARCAP) & 35th Annual Conference of Malaysian Society of Animal Production, 4-6 June 2014, Kuching, Sarawak, Malaysia. pp. 63-64.

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Item Type:Conference or Workshop Item (Paper)
Keyword:Solid state fermentation; Palm kernel cake (PKC); Nutritive quality; Cellulolytic bacteria
Faculty or Institute:Faculty of Agriculture
Faculty of Biotechnology and Biomolecular Sciences
Institute of Bioscience
Institute of Tropical Agriculture
ID Code:50160
Deposited By: Nabilah Mustapa
Deposited On:01 Feb 2017 16:31
Last Modified:01 Feb 2017 16:31

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