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|a Ensilados :
|b procesamiento y calidad /
|c Mauricio Hiriart Le-Bert.
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|a Segunda edición
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|a México :
|b Editorial Trillas,
|c ©2008.
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|a 110 páginas :
|b ilustrciones ;
|c 23 cm.
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|a Incluye índice analítico
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|a Incluye referencias bibliográficas
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|a Definición y caracteristicas del ensilaje -- Fermentación de la masa ensilada -- Microbiología del ensilado -- Cambios bioquímicos en la fermentación -- Fases en la fermentación del ensilaje -- Cómo obtener una buena fermentación -- Cómo conservar los forrajes ensilados -- Composición química y valor nutritivo -- Cómo obtener an ensilaje de buena calidad -- Características de los vegetales que influyen en la calidad del ensilado -- Aspectos que indican la calidad del ensilaje -- Clasificación de los ensilados --Aditivos -- Inoculantes microbianos -- Etapas de un buen ensilaje -- Efluentes -- Praderas y plantas para ensilados
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