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Changes of chemical and nutrient composition of porcine blood during fermentation byAspergillus oryzae

✍ Scribed by J. Z. Wang; M. Zhang; F. Z. Ren; B. Z. Han; L. Wang; S. W. Chen; A. Humera

Book ID: 106564396
Publisher: Springer
Year: 2007
Tongue: English
Weight: 193 KB
Volume: 23
Category: Article
ISSN: 1573-0972
DOI: 10.1007/s11274-007-9378-7

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