Wizna Wizna, Rusfidra Rusfidra, R. Amizar, Romi Andika, M. Haikal, Zurmiati Zurmiati
{"title":"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","authors":"Wizna Wizna, Rusfidra Rusfidra, R. Amizar, Romi Andika, M. Haikal, Zurmiati Zurmiati","doi":"10.17582/journal.aavs/2023/11.9.1451.1456","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7218,"journal":{"name":"Advances in Animal and Veterinary Sciences","volume":"41 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Wizna Wizna, Rusfidra Rusfidra, R. Amizar, Romi Andika, M. Haikal, Zurmiati Zurmiati\",\"doi\":\"10.17582/journal.aavs/2023/11.9.1451.1456\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7218,\"journal\":{\"name\":\"Advances in Animal and Veterinary Sciences\",\"volume\":\"41 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in Animal and Veterinary Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17582/journal.aavs/2023/11.9.1451.1456\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Veterinary\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Animal and Veterinary Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17582/journal.aavs/2023/11.9.1451.1456","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Veterinary","Score":null,"Total":0}
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
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.