Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen

Hojat Imani Moghadam, Samaneh ghasemi, saeid sobhanirad, Mehdi Behgar

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DOI: 10.22067/ijasr.v13i3.73987
Published: 10
Container: پژوهشهای علوم دامی ایران
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.22067/ijasr.v13i3.73987,
  title = {Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen},
  author = {Hojat Imani Moghadam and Samaneh ghasemi and saeid sobhanirad and Mehdi Behgar},
  year = {2021},
  journal = {پژوهشهای علوم دامی ایران},
  doi = {10.22067/ijasr.v13i3.73987},
  url = {https://doi.org/10.22067/ijasr.v13i3.73987}
}

RIS

TY  - JOUR
TI  - Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen
AU  - Hojat Imani Moghadam
AU  - Samaneh ghasemi
AU  - saeid sobhanirad
AU  - Mehdi Behgar
PY  - 2021
JO  - پژوهشهای علوم دامی ایران
DO  - 10.22067/ijasr.v13i3.73987
UR  - https://doi.org/10.22067/ijasr.v13i3.73987
ER  -

APA

Moghadam, H. I., ghasemi, S., sobhanirad, S., & Behgar, M. (2021). Different levels of clove and savory essences on fermentative parameters in gas production technique and their antimicrobial effects on Peptostreptococcusanaerobius bacteria isolated from rumen. پژوهشهای علوم دامی ایران. https://doi.org/10.22067/ijasr.v13i3.73987

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doaj · retrieved 2026-09-26T01:23:35.285Z