Data on chemical compositions and fermentation quality of silages made from low-market-value vegetables supplemented with potato protein concentrate, a byproduct of starch production

This data article reports the chemical compositions (protein, fat, fiber, ash, lactic acid, acetic acid, propionic acid, butyric acid and valeric acid) and fermentation quality, represented by V-value determined from the proportion of ammonia nitrogen in total nitrogen and volatile fatty acid conten...

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Detalles Bibliográficos
Autores principales: Okubo, Michiko, Sato, Kazunari, Matsuda, Shunsuke, Masuko, Takayoshi, Souma, Kousaku
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6260281/
https://www.ncbi.nlm.nih.gov/pubmed/30519602
http://dx.doi.org/10.1016/j.dib.2018.11.043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6260281/
https://www.ncbi.nlm.nih.gov/pubmed/30519602
http://dx.doi.org/10.1016/j.dib.2018.11.043

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