4.5 Article

Impact of digestible energy levels at three different dietary amino acid levels on growth performance and protein accretion in Atlantic salmon

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year

M Espe et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)