Characterization and nutritive value of fermented sago by bacillus amyloliquefaciens for aquaculture and livestock feed

Sitti Nur Janna, Binti Jalil. (2013) Characterization and nutritive value of fermented sago by bacillus amyloliquefaciens for aquaculture and livestock feed. [Final Year Project Report] (Unpublished)

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Item Type: Final Year Project Report
Additional Information: Project Report (B.Sc.) -- Universiti Malaysia Sarawak, 2013.
Uncontrolled Keywords: Fermentation, Microorganisms, Fermented foods, sago pith residue, hampas, bacillus amyloliquefaciens, optimum condition, parameter, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, undergraduate, research, Universiti Malaysia Sarawak
Subjects: Q Science > QL Zoology
S Agriculture > SF Animal culture
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Saman
Date Deposited: 20 Nov 2017 02:11
Last Modified: 09 Aug 2021 18:01
URI: http://ir.unimas.my/id/eprint/18685

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