Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
|
| Materias: | |
| 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 |