Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/13126| Title: | Effect of thermal durations on yeast as a biotechnological tool for improvement of rice bran as a fish feed ingredient at 25 0C |
| Authors: | Olayimika, S. O. A. Salaudeen, S. A. |
| Keywords: | Yeast, Digestion, Crude Protein, Crude Fibre and Percentage |
| Issue Date: | 30-Apr-2021 |
| Publisher: | Biotechnology Society of Nigeria |
| Citation: | Biotechnology Society of Nigeria (BSN) 33rd Annual International Conference |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/13126 |
| Appears in Collections: | Water Resources, Aquaculture & Fisheries Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| biotech 2021 conf 25.pdf_page_01.jpg | 381.34 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_02.jpg | 297 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_03.jpg | 302.88 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_04.jpg | 211.64 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_05.jpg | 305.37 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_06.jpg | 86.14 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_07.jpg | 307.47 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_08.jpg | 325.76 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_09.jpg | 314.81 kB | JPEG | View/Open | |
| biotech 2021 conf 25.pdf_page_10.jpg | 42.65 kB | JPEG | View/Open |
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