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

Publisher : Elsevier

International Standard Numbers :
Printed : 0044-8486
Electronic : 1873-5622

Publication type : Academic article

Contributors : James, Philip John; Vasilyev, Roman; Siikavuopio, Sten Ivar; Kovatcheva, Nikolina; Samuelsen, Tor Andreas; Mundheim, Harald; Carlehøg, Mats

Links :
DOI : doi.org/10.1016/j.aquaculture....