Toggle Main Menu Toggle Search

Open Access padlockePrints

Influence of different types and amounts of spices on their in vitro degradability, fermentation, gas and methane production.

Lookup NU author(s): Mehedi Khan, Dr Abdul ChaudhryORCiD


Full text for this publication is not currently held within this repository. Alternative links are provided below where available.

Publication metadata

Author(s): Khan MMH, Chaudhry AS

Publication type: Article

Publication status: Published

Journal: Journal of the Sylhet Agricultural University

Year: 2016

Volume: 3

Issue: 1

Pages: 129-138

Print publication date: 09/02/2016

Acceptance date: 01/09/2015

ISSN (print): 2308-1597

Publisher: Sylhet Agricultural University