Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax ) juveniles-Reference-Cited by-同舟云学术

Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax ) juveniles

Published:2018-01-24 Issue:4 Volume:24 Page:1274-1286
ISSN:1353-5773
Container-title:Aquaculture Nutrition
language:en
Short-container-title:Aquacult Nutr

Author:

Campos I.¹²^ORCID,Matos E.³^ORCID,Aragão C.⁴^ORCID,Pintado M.⁵^ORCID,Valente L.M.P.¹²^ORCID

Affiliation:

1. CIIMAR, Centro Interdisciplinar de Investigação Marinha e Ambiental; Terminal de Cruzeiros do Porto de Leixões; Matosinhos Portugal

2. ICBAS; Instituto de Ciências Biomédicas de Abel Salazar; Universidade do Porto; Porto Portugal

3. SORGAL; Sociedade de Óleos e Rações, S.A.; Estrada Nacional; Ovar Portugal

4. CCMAR; Centro de Ciências do Mar do Algarve; Universidade do Algarve; Faro Portugal

5. CBQF, Centro de Biotecnologia e Química Fina; Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Centro Regional do Porto; Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Operational Competitiveness Program (COMPETE) - Portugal

Quadro de Referência Estratégico Nacional (QREN)

European Regional Development Fund

Portugal 2020

Soja de Portugal

Publisher

Hindawi Limited

Subject

Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/anu.12665/fullpdf

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3. Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process;Amorim;Journal of Food Engineering,2016

4. Effect of varying dietary protein level in different families of rainbow trout;Austreng;Aquaculture,1979

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