Nutritional evaluation of fermented palm kernel cake using red tilapia

F. B. Iluyemi; M. M. Hanafi; O. Radziah; M. S. Kamarudin

doi:10.5897/AJB09.863

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Nutritional evaluation of fermented palm kernel cake using red tilapia

F. B. Iluyemi1, M. M. Hanafi2*, O. Radziah1 and M. S. Kamarudin3

1Depatment of Land Management Faculty of Agriculture, Universiti Putra Malaysia, 43400-Serdang, Selangor, Malaysia. 2Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400-Serdang, Selangor, Malaysia. 3Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400-Serdang, Selangor, Malaysia.
Email: [email protected]

Article Number - 53DC86F32022
Vol.9(4), pp. 502-507 , January 2010
https://doi.org/10.5897/AJB09.863

Accepted: 22 December 2009
Published: 25 January 2010

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