Effect of adding lactic acid bacteria to maize silage on nutritive quality, fermentation properties and in vitro digestibility
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Title
Effect of adding lactic acid bacteria to maize silage on nutritive quality, fermentation properties and in vitro digestibility
Authors
Keywords
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Journal
Tarim Bilimleri Dergisi-Journal of Agricultural Sciences
Volume -, Issue -, Pages -
Publisher
Ankara University Faculty of Agriculture
Online
2023-06-11
DOI
10.15832/ankutbd.1273724
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Note: Only part of the references are listed.- Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages
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