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Food name Side stream Component group Component Value Unit Description Reference
Cheese Whey Waste compounds Solids, suspended 25160 mg/l Cheese Amelioration of lactic acid production from cheese whey using micro-aeration
Abattoir wastes, unspecified Abattoir waste water Waste compounds Solids, suspended 2580 mg/l Waste treatment and by-products: The Science of poultry and meat processing
Apple Apple pomace, dried Waste compounds Solids, soluble, total 31.14 °B DM Powder, fermented with Torula Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 30 °B Powder, fermented with Torula Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 57 °B Powder Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 59.35 °B DM Powder Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 33 °B Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 34.55 °B DM Powder, fermented with Saccharomyces Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 32 °B Powder, fermented with Candida Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
Apple Apple pomace, dried Waste compounds Solids, soluble, total 33.47 °B DM Powder, fermented with Candida Preparation and evaluation of an animal feed byproduct produced by solid-state fermenation of apple pomace
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