Assi JA, King AJ, Gheynst JV. CO2 evolution rate during solid-state fermentation for preparation of tomato pomace as a poultry feed ingredient. Int J Agric & Biol Eng [Internet]. 2009 Mar. 26 [cited 2026 Jan. 27];2(1):28-32. Available from: https://ijabe.org/index.php/ijabe/article/view/43