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A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw...
by
Michael Lewis
,
David Francis
,
D Blyth
,
F J Moyano
,
R P Smullen
,
Giovanni Turchini
,
M
A
Booth
Published 2019
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Related Subjects
AMINO-ACID DIGESTIBILITY
APPARENT DIGESTIBILITY
Animal by-product meal
BONE MEAL
FEED INGREDIENTS
FISH-MEAL
Fisheries
GASTROINTESTINAL MODEL
Life Sciences & Biomedicine
Marine & Freshwater Biology
Overheating
PROTEIN DIGESTIBILITY
Poultry offal meal
RAINBOW-TROUT
Rendering
SALMON SALMO-SALAR
Science & Technology
Storage time
TROUT ONCORHYNCHUS-MYKISS
Zoology
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