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Detail
BukuBiotechnology in the feed industry
Bibliografi
Author: Lyons, T.P. (Editor)
Topik: Food - biotechnology; Feeds
Bahasa: (EN )    
Penerbit: Altech Technical Publications     Tempat Terbit: Kentucky; Nicholasville    Tahun Terbit: 1987    
Jenis: Books - Textbook
Ketersediaan
  • Perpustakaan Pusat (BSD)
    • Nomor Panggil: 636.085520 BIO
    • Non-tandon: 1 (dapat dipinjam: 1)
    • Tandon: 1
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Artikel dalam koleksi ini
  1. The role of biological tools in the feed industry, halaman 1-50
  2. Plant biotechnology in relation to animal nutrition, halaman 51-62
  3. Whey utilization for animal feed: the role of biotechnology, halaman 63-78
  4. Rumen microbial ecology, halaman 79-96
  5. Cellulose and lignin digestion in the rumen: how can dietary factors Improve utilization, halaman 97-112
  6. Yeast, a microorganism for all species: A theoretical look at its mode of action, halaman 113-118
  7. Mode of action of the yeast culture, yea-sacc, in the rumen: a natural fermentation modifier, halaman 119-126
  8. Yeast culture in calf rations, halaman 127-136
  9. Dietary yeast culture supplementation enhances urea recycling in the equine large intestine, halaman 137-142
  10. Yeast culture applications in calf and dairy diets - a brief appraisal, halaman 143-148
  11. Importance of bile tolerance in lactobacilli used as a dietary adjunct , halaman 149-156
  12. The maintenance of strain specificity and bile tolerance when producing stable bacteria, halaman 157-166
  13. Probiotics - a European perspective, halaman 167-176
  14. Acidification and probiotics in spanish pig and calf rearing, halaman 177-180
  15. The microbiologist’s function in developing action-specific microorganisms, halaman 181-198
  16. Acidified poultry diets and their implications for the poultry industry, halaman 199-207
  17. The role of acidification in pig rearing, halaman 209-218
  18. Acidification of calf and piglet diets, halaman 219-234
  19. Performance of dairy goat kids fed milk acidified with acid-pak 4-way, halaman 235-240
  20. Improvement of the nutritional value of rye and wheat grains through the use of crude enzymes of microbial origin, halaman 241-250
  21. Improvement of the nutritional value of barley grains through the use of crude enzymes of microbial origin, halaman 251-256
  22. New technology in forage conservation-feeding systems, halaman 257-269
  23. Inoculants for silage, halaman 271-281
  24. Effect of sil-all—a biological silage Inoculant---on rye grass, halaman 283-290
  25. Molds: the hidden killer in feeds, halaman 291-303
  26. Hay preservation: alfalfa, a cash crop for kentucky, halaman 305-309
  27. The secrets of good hay making, halaman 311-315
  28. Pig nutrition: the road forward, halaman 317-329
  29. Management—the often missing ingredient in swine production, halaman 331-332
  30. Escherichia coli problems in poultry production, halaman 333-338
  31. A modern layer operation and coping with stress situations, halaman 339-344
  32. Turkey production in the 1980’s, halaman 345-352
  33. Methods of manipulation of growth in farm animals, halaman 353-368
  34. Nutritional aspects of feeding a 20,000 pound rolling herd average, halaman 369-380
  35. Milk replacer production and the role of milk replacers in a calf rearing program, halaman 381-387
  36. Feeding and nutrition of the high performance horse, halaman 389-399

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