Increase of Unsaturated Fatty Acids (Low Melting Point) of Broiler Fatty Waste Obtained Through Staphylococcus xylosus Fermentation
Crossref DOI link: https://doi.org/10.1007/s00284-015-0890-y
Published Online: 2015-08-20
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marques, Roger V.
Duval, Eduarda H.
Corrêa, Luciara B.
Corrêa, Érico K.
Text and Data Mining valid from 2015-08-20