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Composting and vermicomposting in grape pomace

Composting and vermicomposting in grape pomace

Higiene Alimentar 18(118): 31-37

This paper describes the use of grape residues as a source of organic matter for composting and vermicomposting under laboratory and field conditions. This study was carried out at the Food Science and Technology Department of the Federal University of Santa Maria in Rio Grande do Sul. The pH, and nitrogen (N), potassium (K), phosphorus (P) and carbon (C) contents of the residues were determined.

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Accession: 004084882

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