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

Show simple item record

dc.contributor.author Abied, Adam Abdallha Hamed
dc.date.accessioned 2017-01-15T06:13:42Z
dc.date.available 2017-01-15T06:13:42Z
dc.date.issued 2014
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/24312
dc.description.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 . en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Fermentation en_US
dc.subject Nutritional values en_US
dc.subject Tomato Straw Treated en_US
dc.subject Molasses en_US
dc.subject Different levels of urea en_US
dc.title Effect of Fermentation on Nutritional values of Tomato Straw Treated with .Molasses and Different levels of urea en_US
dc.type Presentation en_US

Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show simple item record

Share

Search DSpace


Browse

My Account