á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil
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| Otros Autores: | , |
| Formato: | Artículo |
| Lenguaje: | Spanish |
| Materias: |
| LEADER | 00796nab a2200241 a 4500 | ||
|---|---|---|---|
| 001 | UNA01000129809 | ||
| 005 | 20120328195237.0 | ||
| 008 | 080728s 00010 spa d | ||
| 040 | |a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica | ||
| 082 | |a H |b 597 J86j | ||
| 100 | 1 | |a Stubhaug, I. | |
| 245 | 1 | 0 | |a á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil |h [artículo de revista] |
| 650 | 0 | 4 | |a ACEITES ANIMALES |
| 650 | 0 | 4 | |a ACEITES VEGETALES |
| 650 | 0 | 4 | |a HÍGADO |
| 650 | 0 | 4 | |a MUDA |
| 650 | 0 | 4 | |a OXIDACIÓN |
| 650 | 0 | 4 | |a PECES MARINOS |
| 650 | 0 | 4 | |a SALMO SALAR |
| 700 | 1 | |a Lie, O. | |
| 700 | 1 | |a Torstensen, B.E. | |
| 773 | 0 | |t Journal of fish biology |g Vol.69, no.2 (Aug. - 2006), p.504-517 | |
| 852 | |a CEDOA-PUNT | ||