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Details for article 75 of 11596 found articles
| Title: |
A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw material freshness |
| Author: |
Lewis, Michael J. Francis, David S. Blyth, David Moyano, Francisco J. Smullen, Richard P. Turchini, Giovanni M. Booth, Mark A. |
| Appeared in: |
Aquaculture |
| Paging: | Volume 498 () nr. C pages 187-200 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 75 of 11596 found articles
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