Effects of processing methods on chemical composition and in vivo digestibility of coffee pulp in Ethiopia
Effects of the method of processing of coffee cherries on pulp composition and digestibility in vivo were studied. The effects of wet and dry processing on chemical composition were analysed in Experiment 1. The effects of dry processed pulp (Dcop) and wet processed pulp (Wcop) (0 g/d, 60 g/d, 120 g...
| Autores principales: | , , |
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| Formato: | Conference Paper |
| Lenguaje: | Inglés |
| Publicado: |
International Livestock Centre for Africa
1989
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/16471 |
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