- silage additive
- s.aditivo de ensilaje.
Nuevo Diccionario Inglés-Español. 2014.
Nuevo Diccionario Inglés-Español. 2014.
silage inoculant — /saɪlɪdʒ ɪˈnɒkjələnt/ (say suylij i nokyuhluhnt) noun an additive for silage which may contain particular bacteria, enzymes, etc., chosen to make fermentation more efficient, thereby preserving more nutrients and preventing aerobic spoilage …
feed — feedable, adj. /feed/, v., fed, feeding, n. v.t. 1. to give food to; supply with nourishment: to feed a child. 2. to yield or serve as food for: This land has fed 10 generations. 3. to provide as food. 4. to furnish for consumption. 5. to… … Universalium
Maize — This article is about the cereal grain, primarily known as corn in the United States. For other uses, see Maize (disambiguation). Corn redirects here. For other uses, see Corn (disambiguation). Maize Illustration depicting both male and female… … Wikipedia
Coumarin — Not to be confused with coumadin or dicoumarol. This article is about the sweet smelling plant substance called coumarin. For the anticoagulant rodenticide poisons often called coumarins or coumadins , see 4 hydroxycoumarins. Coumarin … Wikipedia
IFA Tulln — Das Interuniversitäre Department für Agrarbiotechnologie (IFA Tulln) ist eines der 15 Departments der Universität für Bodenkultur Wien mit 6 Instituten: Institut für Biotechnologie in der Pflanzenproduktion, Institut für Naturstofftechnik,… … Deutsch Wikipedia
Acetic acid — Acetic redirects here. It is not to be confused with Ascetic. Acetic acid … Wikipedia
Parmigiano-Reggiano — Infobox Cheese name = Parmigiano Reggiano othernames = country = Italy regiontown = Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno), Mantua (south of the Po River) region = town = source = Cows pasteurised = No texture =… … Wikipedia
Industrial microbiology — or microbial biotechnology encompasses the use of microorganisms in the manufacture of food or industrial products. The use of microorganisms for the production of food, either human or animal, is often considered a branch of food microbiology.… … Wikipedia