Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen
Hojat Imani Moghadam, Samaneh ghasemi, saeid sobhanirad, Mehdi Behgar
Published in Pizhūhishhā-yi ʻulūm-i dāmī-i Īrān (01.10.2021)
Published in Pizhūhishhā-yi ʻulūm-i dāmī-i Īrān (01.10.2021)
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