| Name: Influence of solid-state fermentation on nutritive values and enzymatic activities of AnchovyKilka (Clupeonella engrauliformisSvetovidov, 1941)meal byusing different microorganisms |
| Authors: Ainaz Khodanazary , Abdolmajid Hajimoradloo, Rasool Ghorbani |
| Keywords: Solid-state fermentation, Anchovy Kilka (Clupeonella engrauliformis), Microorganism, Nutritive value, α-amylase, Acidic protease. |
| Language: In English |
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