Effect of formalin preservation on the fermentation characteristics, chemical composition and protein properties of maize silage
The effect of maturity stage, expressed in terms of moisture content (54,5 ± 3,2%; 66,0 ± 5,2%; and 76,3 ± 1,8%), and the effect of different rates of formalin treatment (0; 2,57 ± 0,64; 5,10 ± 0,89; and 7,59 ±…
