Effect of Fermentation Time and Organic Acid Level on Organoleptic Quality and Chemical Components of Black Soldier Fly Prepupae Silage

Q3 Veterinary

Advances in Animal and Veterinary Sciences Pub Date : 2023-01-01 DOI:10.17582/journal.aavs/2023/11.10.1651.1658

Yunilas Yunilas, Muheri Indra Aja Nasution, Edhy Mirwandhono, Adi Fathul Qohar

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发酵时间和有机酸水平对黑虻预蛹青贮感官品质和化学成分的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Advances in Animal and Veterinary Sciences Veterinary-Veterinary (all)

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： Advances in Animal and Veterinary Sciences is a peer-reviewed scientific journal dedicated to serve as a forum to share the knowledge on research advances in animal and veterinary sciences covering infectious and non-infectious diseases, production aspects and related public health concerns. Thrust areas including epidemiology, diagnosis, prevention and control of economically important, emerging and re-emerging pathogens of livestock, poultry and wild life are encouraged. We also welcome research on novel approaches for boosting animal production, nutrition and management, genetic improvement, and clinical and paraclinical veterinary care.