á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil

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á oxidation capacity in liver increases during parr smolt transformation of atlantic salmon fed vegetable oil and fish oil

Detalles Bibliográficos
Autor principal:	Stubhaug, I.
Otros Autores:	Lie, O., Torstensen, B.E.
Formato:	Artículo
Lenguaje:	Spanish
Materias:	ACEITES ANIMALES ACEITES VEGETALES HÍGADO MUDA OXIDACIÓN PECES MARINOS SALMO SALAR

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