Stubhaug, I., Lie, O., & Torstensen, B. á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil.

Stubhaug, I., O. Lie, and B.E Torstensen. Á Oxidation Capacity in Liver Increases During Parr Smolt Transformation of Atlantic Salmon Fed Vegetable Oil and Fish Oil.

Stubhaug, I., O. Lie, and B.E Torstensen. Á Oxidation Capacity in Liver Increases During Parr Smolt Transformation of Atlantic Salmon Fed Vegetable Oil and Fish Oil.