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	Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage
	Xinxin Li; Wenbin Xu; Jinshan Yang; Hongbo Zhao; Hangshu Xin; Yonggen Zhang
刊名	Animal Nutrition
	2016
卷号	Vol.2 No.4页码:345-350
关键词	Corn steep liquor Fresh rice straw Lactic acid bacteria Mixing ratio Silage
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2052147
专题	东北农业大学
作者单位	a College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, Chinab Institute of New Rural Development, Northeast Agricultural University, Harbin 150030, China
推荐引用方式 GB/T 7714	Xinxin Li,Wenbin Xu,Jinshan Yang,et al. Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage[J]. Animal Nutrition,2016,Vol.2 No.4:345-350.
APA	Xinxin Li,Wenbin Xu,Jinshan Yang,Hongbo Zhao,Hangshu Xin,&Yonggen Zhang.(2016).Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage.Animal Nutrition,Vol.2 No.4,345-350.
MLA	Xinxin Li,et al."Effect of different levels of corn steep liquor addition on fermentation characteristics and aerobic stability of fresh rice straw silage".Animal Nutrition Vol.2 No.4(2016):345-350.

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