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á oxidation capacity in liver...
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á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil
Bibliographic Details
Main Author:
Stubhaug, I.
Other Authors:
Lie, O.
,
Torstensen, B.E.
Format:
Article
Language:
Spanish
Subjects:
ACEITES ANIMALES
ACEITES VEGETALES
HÍGADO
MUDA
OXIDACIÓN
PECES MARINOS
SALMO SALAR
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