Submit or Track your Manuscript LOG-IN

The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

Wizna1, Rusfidra2, Robi Amizar3, Romi Andika1, Muhammad Haikal1, Zurmiati1*

Email this article to a colleague

Friend's Name:
Friend's Email Address:
Your Name:
Your Email Address:
Subject:
Your Message will read: I thought you might be interested in the article I found in the publication: Advances in Animal and Veterinary Sciences
 
Verify code:
 

Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe