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    Statistical Optimization of Solid-State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed

    Statistical Optimization of Solid-State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed by Abdalla Sayed Mohamed Korayem, Fafy A. Mohammed, Samah H. Abu-Hussien, Fatma M. Abosamra, Salma Nour El-Dein, Hassan. A.F. Rahmy

    Published 2025-01-01
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