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]

  •  Accepted: 22 December 2009
  •  Published: 25 January 2010

How to cite this article

APA /
Iluyemi, F. B., Hanafi, M. M., Radziah, O., & Kamarudin, M. S. (2010). Nutritional evaluation of fermented palm kernel cake using red tilapia. African Journal of Biotechnology , 9(4), 502-507.
Chicago /
  F. B. Iluyemi, M. M. Hanafi, O. Radziah and M. S. Kamarudin  . "Nutritional evaluation of fermented palm kernel cake using red tilapia." African Journal of Biotechnology 9, no. 4 (2010): 502-507.
MLA /
F. B. Iluyemi, et al. "Nutritional evaluation of fermented palm kernel cake using red tilapia." African Journal of Biotechnology 9.4 (2010): 502-507.
DOI /
https://doi.org/10.5897/AJB09.863
URL /
https://academicjournals.org/journal/AJB/article-abstract/53DC86F32022

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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