University of Khartoum

Effect of Fermentation on Nutritional values of Tomato Straw Treated with .Molasses and Different levels of urea

Effect of Fermentation on Nutritional values of Tomato Straw Treated with .Molasses and Different levels of urea

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Title: Effect of Fermentation on Nutritional values of Tomato Straw Treated with .Molasses and Different levels of urea
Author: Abied, Adam Abdallha Hamed
Abstract: silage is the one of the most agricultural by – product in the world and amount is increasing annually its widely used in rumen nutrition for beef and dairy production , as a component of mixed diets due to its relatively low price .
URI: http://khartoumspace.uofk.edu/123456789/24312
Date: 2014


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