Fermentation of liquid coproducts and liquid compound diets: Part 2. Effects on pH, acid-binding capacity, organic acids and ethanol during a 6-day storage period

Journal of Animal Physiology and Animal Nutrition

Volumn 85, Issue 5-6, 2001, Pages 124-134

  Scholten, R H J ^a,b   Rijnen, M M J A ^a   Schrama, J W ^a   Boer, H ^a   Van Der Peet Schwering, C M C ^a   Den Hartog, L A ^a   Vesseur, P C ^a   Verstegen, M W A ^a  

^a Research Institute for Pig Husbandry   (Netherlands)

^b Beuker Vochtrijke Diervoeders BV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

ACETIC ACID; ALCOHOL; LACTIC ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY; METABOLISM; METHODOLOGY; PH; SWINE; TIME;

ACETIC ACID; ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CHROMATOGRAPHY, GAS; ETHANOL; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; SWINE; TIME FACTORS;

EID: 0035376880     PISSN: 09312439     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1439-0396.2001.00310.x     Document Type: Article

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