Chemical and nutritional quality of raw, cooked and salted fish silages
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 22 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fish waste silage, a green process for low feedstock availability. A Review;Agronomía Mesoamericana;2023-04-27
2. Properties and shelf-stability of co-dried common kilka (Clupeonella cultriventris) protein hydrolysate with agricultural residues as a new protein feed supplement;IRAN J FISH SCI;2023
3. Quality Evaluation of Produced Silage and Extracted Oil from Rainbow Trout (Oncorhynchus mykiss) Wastes Using Acidic and Fermentation Methods;Waste and Biomass Valorization;2021-02-07
4. Salted sardine residue to feed cobia: Zootechnic advantages and histological responses;Boletim do Instituto de Pesca;2019-01-05
5. Use of a mixture of vegetal (Jatropha curcas) and animal (fish silage) byproducts as protein source in shrimp (Litopenaeus vannamei) diets;Revista Brasileira de Zootecnia;2018-11-29
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