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    Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen

    Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolat... oleh Hojat Imani Moghadam, Samaneh ghasemi, saeid sobhanirad, Mehdi Behgar

    Diterbitkan 2021-10-01
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