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Rezende et al., 2016. Rev. Bras. Saúde Prod. Anim., 17 (4): 626-641

Document reference 
Rezende, A. V. de; Rabelo, C. H. S.; Sampaio, L. de M.; Härter, C. J.; Florentino, L. A.; Paula, D. W.; Braga, T. C., 2016. Ensiling a dry bakery by-product: effect of hydration using acid whey or water associated or not at urea. Rev. Bras. Saúde Prod. Anim., 17 (4): 626-641
Alternative title 

Ensilagem de resíduo seco de padaria: efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia

Web 
https://doi.org/10.1590/s1519-99402016000400007
Citation key 
Rezende et al., 2016
Datasheets 
Bakery waste