Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets

• Published in: Aquaculture
• Main Authors: Skrede, G, Storebakken, T, Skrede, A, Sahlstrøm, S, Sørensen, M, Shearer, K.D, Slinde, E
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2002
• Subjects: Aquatic Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/s0044-8486(01)00851-1; https://api.elsevier.com/content/article/PII:S0044848601008511?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0044848601008511?httpAccept=text/plain