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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
James, P., Vasilyev, R., Siikavuopio, S., Kovatcheva, N., Samuelsen, T.A., Mundheim, H., Carlehög, M.Volume:
416-417
Language:
english
Journal:
Aquaculture
DOI:
10.1016/j.aquaculture.2013.08.002
Date:
December, 2013
File:
PDF, 492 KB
english, 2013