The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity
Publication details
Journal : Aquaculture , vol. 416 , p. 390–395 , 2013
International Standard Numbers
:
Printed
:
0044-8486
Electronic
:
1873-5622
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.aquaculture....
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
