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UDC 63
TECHNOLOGICAL ELEMENTS OF IMPROVEMENT OF QUALITY OF FORAGES
Baldaev N.S.1, Baldaev S.N.2, Tokhmetov T.M.3
1FGBOU HPT The East-Siberian state technological University
2FGBOU HPT The Buryat state agriculturalacademy ofV.R.Filippova
3FGBOU HPT The Buryat state agriculturalacademy ofV.R.Filippova
1FGBOU HPT The East-Siberian state technological University
2FGBOU HPT The Buryat state agriculturalacademy ofV.R.Filippova
3FGBOU HPT The Buryat state agriculturalacademy ofV.R.Filippova
Abstract
In work results of research of process of an is firm-phase fermentation are presented at preparation of forages from grain in a phase of dairy-wax ripeness. It is revealed that process fermentations is an effective element in technology of preparation of forages.
Keywords: bacteria, cellulose, chemical compound, fat, fermentation, forages, protein
Category: Common rubric
Article reference:
Baldaev N.S., Baldaev S.N., Tokhmetov T.M. Technological elements of improvement of quality of forages // Agriculture, forestry and water management. 2012. № 11 [Electronic journal]. URL: https://agro.snauka.ru/en/2012/11/79
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