The effects of varying the percentage of herring versus salmon protein in manufactured diets on the survival, meat content, hepatosomatic index and meat sensory quality of adult red king crab Paralithodes camtschaticus held in captivity

• Published in: Aquaculture
• Main Authors: James, P., Vasilyev, R., Siikavuopio, S., Kovatcheva, N., Samuelsen, T.A., Mundheim, H., Carlehög, M.
• Other Authors: Innovasjon Finnmark, Vital Marin AS
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2013
• Subjects: Aquatic Science; Paralithodes camtschaticus; Red king crab
• Online Access: http://dx.doi.org/10.1016/j.aquaculture.2013.08.002; https://api.elsevier.com/content/article/PII:S0044848613003906?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0044848613003906?httpAccept=text/plain