Originalbeitrag in Fachzeitschrift
The Impact of Thermal Treatments up to 140 °C on Amino Acid Digestibility of Fish Meal in Rainbow Trout (<i>Oncorhynchus mykiss</i>)
Ferzola P, Ringel J, Schulz C, Gierus M. The Impact of Thermal Treatments up to 140 °C on Amino Acid Digestibility of Fish Meal in Rainbow Trout (<i>Oncorhynchus mykiss</i>). Fishes. 2024;9(10):403. doi:https://doi.org/10.3390/fishes9100403
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Pedro Henrique Sessegolo Ferzola
Pedro Henrique Sessegolo Ferzola M.Sc.
Martin Gierus
Univ.Prof. Dr.agr. Martin Gierus
