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Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% Lipid.
- Published in:
- Journal of the World Aquaculture Society, 2003, v. 34, n. 3, p. 266, doi. 10.1111/j.1749-7345.2003.tb00065.x
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Performance of Post-juvenile Rainbow Trout Oncorhynchus mykiss Fed Diets Manufactured by Different Processing Techniques.
- Published in:
- Journal of the World Aquaculture Society, 2003, v. 34, n. 2, p. 162, doi. 10.1111/j.1749-7345.2003.tb00053.x
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- Article