Improvement of Nutritional Quality of Carbohydrate Ingredients by Extrusion Process in Diets of Red Sea Bream.
- 1 January 1991
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 57 (8) , 1543-1549
- https://doi.org/10.2331/suisan.57.1543
Abstract
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