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Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

✍ Scribed by G Skrede; T Storebakken; A Skrede; S Sahlstrøm; M Sørensen; K.D Shearer; E Slinde

No coin nor oath required. For personal study only.

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