Assi, Jamal A., et al. “CO2 Evolution Rate During Solid-State Fermentation for Preparation of Tomato Pomace As a Poultry Feed Ingredient”. International Journal of Agricultural and Biological Engineering, vol. 2, no. 1, Mar. 2009, pp. 28-32, https://www.ijabe.migration.pkpps06.publicknowledgeproject.org/index.php/ijabe/article/view/43.