The physical qualities and composition of dietary protein : effects on incorporation and growth in Atlantic salmon (Salmo salar L.)
Harald SveierSveier, Harald Bok Engelsk utgitt 2004
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*001629144 *00520230303114952.0 *007ta *008100305s2004 no# 000 0 eng *00901285cam a2200325 c 4500 *015 $a0505615$2nbf *019 $bl *020 $a8277440650$qh. *035 $a(EXLNZ-47BIBSYS_NETWORK)990415276744702201 *035 $a(NO-LaBS)13590633(bibid) *035 $a(NO-TrBIB)041527674 *035 $a041527674-47bibsys_network *040 $aNO-OsNB$bnob$ekatreg *042 $anorbibl *044 $cno *080 $a597.553.2 *08274$a639.3756$qNO-OsNB$25/nor *1001 $aSveier, Harald$0(NO-TrBIB)90165326$_32259000 *24514$aThe physical qualities and composition of dietary protein :$beffects on incorporation and growth in Atlantic salmon (Salmo salar L.)$cHarald Sveier *260 $aBergen$bUniversity of Bergen, Institute of Biology$c2004 *300 $a1 b. (flere pag.)$bill. *502 $aAvhandling (dr. philos.) - Universitetet i Bergen, 2004 *533 $aElektronisk reproduksjon$b[Norge]$cNasjonalbiblioteket Digital$d2016-07-19 *650 7$aLaks$2tekord$_187382200 *653 $alaks$aprotein$afiskefor$afiskefôr$aernæring$alakseoppdrett$aforprotein$avekst$aakvakultur$abiologi$abiofag$amarinbiologi$_91977300 *85641$3Fulltekst$uhttps://urn.nb.no/URN:NBN:no-nb_digibok_2016071908109$yNettbiblioteket$zDigital representasjon *901 $a90 *913 $aNorbok$bNB *917 $ad *999 $aoai:nb.bibsys.no:990415276744702202$b2021-11-14T20:37:09Z$z990415276744702202 ^