ASSI, Jamal A.; KING, Annie J.; GHEYNST, J. Vander. CO2 evolution rate during solid-state fermentation for preparation of tomato pomace as a poultry feed ingredient. International Journal of Agricultural and Biological Engineering, [S. l.], v. 2, n. 1, p. 28–32, 2009. DOI: 10.25165/ijabe.v2i1.43. Disponível em: https://ijabe.org/index.php/ijabe/article/view/43. Acesso em: 28 jan. 2026.