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


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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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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Agriculture
Faculty of Biotechnology and Biomolecular Sciences
Institute of Bioscience
Institute of Tropical Agriculture
Keywords: Solid state fermentation; Palm kernel cake (PKC); Nutritive quality; Cellulolytic bacteria
Depositing User: Nabilah Mustapa
Date Deposited: 01 Feb 2017 08:31
Last Modified: 01 Feb 2017 08:31
URI: http://psasir.upm.edu.my/id/eprint/50160
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