Effects of preservation of rumen inoculum on volatile fatty acids production and the community dynamics during batch fermentation of fruit pomace
Sesethu G. Njokweni, Paul J. Weimer, Marelize Botes, Willem H. van Zyl
Topics & Concepts
RumenGlycerolPomaceFood scienceFermentationChemistryBiomass (ecology)Fatty acidBiologyBiochemistryAgronomyRuminant Nutrition and Digestive PhysiologySoil Carbon and Nitrogen DynamicsAgriculture Sustainability and Environmental Impact