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Increase of Unsaturated Fatty Acids (Low Melting Point) of Broiler Fatty Waste Obtained ThroughStaphylococcus xylosusFermentation
Marques, Roger V., Duval, Eduarda H., Corrêa, Luciara B., Corrêa, Érico K.Volume:
71
Language:
english
Journal:
Current Microbiology
DOI:
10.1007/s00284-015-0890-y
Date:
November, 2015
File:
PDF, 821 KB
english, 2015