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Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/13131
Title: Effect of thermal durations on dosages of Yeast as a biotechnological tool for improvement of maize cob as a fish feed ingredient at 30 oC
Authors: Olayimika, S. O. A.
Abubakar, B.
Keywords: Yeast, Digestion, Crude Protein, Crude Fibre and Percentage
Issue Date: 30-Mar-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/123456789/13131
Appears in Collections:Water Resources, Aquaculture & Fisheries Technology

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