The fermentation quality and degradation characteristics of fermented totally mixed ratio with different substitute ratios of cassava stems and leaves

doi:10.13557/j.cnki.issn1002-2813.2019.03.002

Home>Articles>The fermentation quality and degradation characteristics of fermented totally mixed ratio with different substitute ratios of cassava stems and leaves

DOI: 10.13557/j.cnki.issn1002-2813.2019.03.002

The fermentation quality and degradation characteristics of fermented totally mixed ratio with different substitute ratios of cassava stems and leaves

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Publication Date：2019-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：4( 5-8 )

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PKUISTIC

ISSN：1002-2813

Year, Vol.(Issue)：2019,42(3)