Abstract
Effect of cooking time and urea level on dry matter loss, nitrogen fixation and digestibility of dry matter, organic matter in vitro in the combined products of urea-pith Gewang (Corypha Utan Lamk.) starch
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zenodo (CERN European Organization for Nuclear Research)
Paper Title
Journal
Date
