The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

Q3 Veterinary

Advances in Animal and Veterinary Sciences Pub Date : 2023-01-01 DOI:10.17582/journal.aavs/2023/11.9.1451.1456

Wizna Wizna, Rusfidra Rusfidra, R. Amizar, Romi Andika, M. Haikal, Zurmiati Zurmiati

引用次数: 0

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饭店饭店剩菜发酵解淀粉芽孢杆菌对芽孢杆菌菌落总数及剩菜营养含量的影响

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.