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Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

dc.contributor.authorHansen, Jon Øvrum
dc.contributor.authorLagos, Leidy
dc.contributor.authorLei, Peng
dc.contributor.authorReveco-Urzua, Felipe Eduardo
dc.contributor.authorMorales-Lange, Byron
dc.contributor.authorHansen, Line Degn
dc.contributor.authorSchiavone, Marion
dc.contributor.authorMydland, Liv Torunn
dc.contributor.authorArntzen, Magnus Øverlie
dc.contributor.authorMercado, Luis
dc.contributor.authorBenicio, Ricardo Tavares
dc.contributor.authorØverland, Margareth
dc.date.accessioned2021-09-16T11:22:37Z
dc.date.available2021-09-16T11:22:37Z
dc.date.created2021-01-24T17:23:29Z
dc.date.issued2021
dc.identifier.issn0044-8486
dc.identifier.urihttps://hdl.handle.net/11250/2778592
dc.language.isoeng
dc.titleDown-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.journalAquaculture
dc.identifier.doi10.1016/j.aquaculture.2020.735707
dc.identifier.cristin1877920
dc.relation.projectNorges forskningsråd: 237841
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


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