Ensiling in acid — A method to stabilize astaxanthin in shrimp processing by-products and improve uptake of this pigment by rainbow trout (Salmo gairdneri)
- 1 November 1981
- journal article
- research article
- Published by Elsevier in Aquaculture
- Vol. 26 (1-2) , 77-83
- https://doi.org/10.1016/0044-8486(81)90111-3
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Method of analysis of astaxanthin and its occurrence in some marine productsJournal of the Science of Food and Agriculture, 1971
- Indirect Pigmentation of Salmon and Trout Flesh with CanthaxanthinJournal of the Fisheries Research Board of Canada, 1969
- ON THE ACID DIGESTION METHOD FOR THE DETERMINATION OF CHROMIC OXIDE AS AN INDEX SUBSTANCE IN THE STUDY OF DIGESTIBILITY OF FISH FEEDNIPPON SUISAN GAKKAISHI, 1966
- Dietary Calories and the Production of Trout in HatcheriesThe Progressive Fish-Culturist, 1959