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

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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