Statistical Optimization of Solid‐State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Abdalla Sayed Mohamed Korayem, Fafy A. Mohammed, Samah H. Abu-Hussien, Fatma M. Abosamra, Salma Nour El-Dein, Hassan. A.F. Rahmy
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Scientifica
Online Access:	Acceder al recurso
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