Nutritional improvement of coconut residue via fermentation process using effective microorganisms (em)
A study was conducted to determine the nutritional value of coconut residue produced via fermentation process by using effective microorganisms activated solution (EMAS)
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2009.
|
| Summary: | A study was conducted to determine the nutritional value of coconut residue produced via fermentation process by using effective microorganisms activated solution (EMAS) |
|---|---|
| Physical Description: | x, 57 p.; 30 cm.. |