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Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction
Md. J. Alam, C. D. Jeong, L. L. Mamuad, H. G. Sung, D. W. Kim, S. B. Cho, K. Lee, C. O. Jeon, Sang S. Lee
Asian-Australas J Anim Sci. 2012;25(5):690-700.   Published online April 23, 2012
DOI: https://doi.org/10.5713/ajas.2011.11451

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Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction
Asian-Australasian Journal of Animal Sciences. 2012;25(5):690-700   Crossref logo
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Effect of Phytogenic Feed Additives in Soybean Meal on <italic>In vitro</italic> Swine Fermentation for Odor Reduction and Bacterial Community Comparison
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