Down-stream processing of baker's yeast (Saccharomyces cerevisiae) – Effect on nutrient digestibility and immune response in Atlantic salmon (Salmo salar)

Autor:	Hansen, Jon Øvrum, Lagos, Leidy, Lei, Peng, Reveco-Urzua, Felipe Eduardo, Morales-Lange, Byron, Hansen, Line Degn, Schiavone, Marion, Mydland, Liv Torunn, Arntzen, Magnus Øverlie, Mercado, Luis, Benicio, Ricardo Tavares, Øverland, Margareth
Databáze:	NORA (Norwegian Open Research Archive)
Externí odkaz:	https://hdl.handle.net/11250/2778592 Zobrazit plný text záznamu