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Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/13126
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dc.contributor.authorOlayimika, S. O. A.-
dc.contributor.authorSalaudeen, S. A.-
dc.date.accessioned2021-08-10T10:26:09Z-
dc.date.available2021-08-10T10:26:09Z-
dc.date.issued2021-04-30-
dc.identifier.citationBiotechnology Society of Nigeria (BSN) 33rd Annual International Conferenceen_US
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/13126-
dc.language.isoenen_US
dc.publisherBiotechnology Society of Nigeriaen_US
dc.subjectYeast, Digestion, Crude Protein, Crude Fibre and Percentageen_US
dc.titleEffect of thermal durations on yeast as a biotechnological tool for improvement of rice bran as a fish feed ingredient at 25 0Cen_US
dc.typeArticleen_US
Appears in Collections:Water Resources, Aquaculture & Fisheries Technology

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