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Effects of Treatments and Fermentation Time on Phenolic Compounds, Glycoalkaloid Contents, and Antioxidant Capacity of Industrial Potato Waste
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In Vitro Efficacy of Formulated Protected Fat from Used Cooking Oil (UCO) on Gas Production, Nutrient Digestibility and Rumen Fermentation
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CHARACTERISATION OF SYNTHESIZED PROTECTED FAT FROM USED COOKING PALM OIL AND PALM OLEIN FOR ANIMAL FEED APPLICATION