THE EFFECT OF THE FERMENTATION PROCESS ON GARLIC (Allıum satıvum) COMPOSITION AND THE USE OF RAW AND FERMENTED GARLIC IN POULTRY NUTRITION

KILINÇ G., YALÇIN S.

IV. INTERNATIONAL CONFERENCE ON GLOBAL PRACTICE OF MULTIDISCIPLINARY SCIENTIFIC STUDIES, 28 - 30 Nisan 2023

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Ankara Üniversitesi Adresli: Evet