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Author = Bayat Kohsar, Javad
Number of Articles: 4
Nutritional value of barley, triticale and oat grain varieties based on in vitro gas production and fermentation parameters, and Cornell Net Carbohydrate and Protein System

Volume 10, Issue 2, December 2022, Pages 55-65

10.22103/jlst.2022.20317.1436

Samira Moradi; Farzad Ghanbari; Javad Bayat Kohsar; Mohsen Samiee Zafarghandi

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  • PDF 625.2 K

Effects of chemical processing on the nutritional value of green pea (Pisum sativum) residues

Volume 10, Issue 1, June 2022, Pages 41-50

10.22103/jlst.2022.19100.1400

Azin Alaei; Farzad Ghanbari; Javad Bayat Kouhsar; Fariba Farivar

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  • PDF 743.2 K

The effect of fermentation by Bacillus subtilis and Aspergillus niger on the nutritional value of date palm kernels

Volume 9, Issue 1, June 2021, Pages 41-50

10.22103/jlst.2021.17236.1359

Javad Bayat kohsar; Farkhondeh Rezaii; Naser Mahmoudnia; Farzad Ghanbari

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  • PDF 760.94 K

Effects of microwaving, and moist and dry heating on ruminal degradability of protein and dry matter in soybean meal

Volume 7, Issue 1, June 2019, Pages 11-19

10.22103/jlst.2019.13428.1260

F. Rezaii; J. Bayat kohsar

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  • PDF 633.59 K

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