CrossRef Text and Data Mining
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Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels
W. Hao, H. L. Wang, T. T. Ning, F. Y. Yang, C. C. Xu
Asian-Australas J Anim Sci. 2015;28(6):816-826.   Published online March 9, 2015

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Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability
Journal of the Science of Food and Agriculture. 2007;88(1):133-140   Crossref logo
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Methane emissions from sheep fed fermented or non-fermented total mixed ration containing whole-crop rice and rice bran
Animal Feed Science and Technology. 2010;157(1-2):72-78   Crossref logo
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Preventing a decrease in the palatability of round-baled silage by preserving it as fermented total mixed ration
Grassland Science. 2009;55(1):52-56   Crossref logo

Effects of storage temperature and ensiling period on fermentation products, aerobic stability and microbial communities of total mixed ration silage
Journal of Applied Microbiology. 2013;114(6):1687-1695   Crossref logo

Effects of Sulfur Levels in Fermented Total Mixed Ration Containing Fresh Cassava Root on Feed Utilization, Rumen Characteristics, Microbial Protein Synthesis, and Blood Metabolites in Thai Native Beef Cattle
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Changes in vitamin A added to a fermented total mixed ration prepared with reed canarygrass (Phalaris arundinacea L.)
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Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages
Frontiers and New Trends in the Science of Fermented Food and Beverages. 2019;   Crossref logo

Effects of Pediococcus pentosaceus on fermentation, aerobic stability and microbial communities during ensiling and aerobic spoilage of total mixed ration silage containing alfalfa ( Medicago sativa L. )
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Effects of different fermented soy protein and apparent ileal digestible lysine levels on weaning pigs fed fermented soy protein-amended diets
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Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
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