Odor from anaerobic digestion of swine slurry: influence of pH, temperature and organic loading
Conicyt InstrumentInserción de Capital Humano Avanzado en el Sector Productivo
Villamar, C. A.
Farm slurry management from storage and/or treatment is the main source of odors from swine production, which are determined by factors such as operational variations (organic loading), cleaning of facilities and animal diet (pH) or environmental conditio
Date de publicación2014