The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity

✍ Scribed by James, P.; Vasilyev, R.; Siikavuopio, S.; Kovatcheva, N.; Samuelsen, T.A.; Mundheim, H.; Carlehög, M.

• Book ID: 122056659
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 492 KB
• Volume: 416-417
• Category: Article
• ISSN: 0044-8486
• DOI: 10.1016/j.aquaculture.2013.08.002