The influence of different dietary omega-3 levels on fatty acid composition and color of Atlantic salmon (Salmo salar) muscle
dc.contributor.author | Dimitriou, Christos | |
dc.date.accessioned | 2014-08-13T10:27:52Z | |
dc.date.available | 2014-08-13T10:27:52Z | |
dc.date.copyright | 2014 | |
dc.date.issued | 2014-08-13 | |
dc.identifier.uri | http://hdl.handle.net/11250/217117 | |
dc.language.iso | eng | nb_NO |
dc.publisher | Norwegian University of Life Sciences, Ås | |
dc.subject | VDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920::Akvakultur: 922 | nb_NO |
dc.title | The influence of different dietary omega-3 levels on fatty acid composition and color of Atlantic salmon (Salmo salar) muscle | nb_NO |
dc.type | Master thesis | nb_NO |
dc.source.pagenumber | 50 | nb_NO |
dc.description.localcode | AQFOOD | nb_NO |
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Master's theses (IHA) [318]