Northwest Fisheries Science Center

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Document Type: Journal Article
Center: NWFSC
Document ID: 5140
Title: Lactic acid fermentation of dietary wheat and barley whole meal flours improves digestibility of starch, fat, protein and energy in Atlantic salmon (Salmo salar L.)
Author: G. Skrede, S. Sahlstrom, T. Storebakken, A. Skrede, M. Sorensen, K. D. Shearer, E. Slinde
Publication Year: 2002
Journal: Aquaculture
Volume: 210
Issue: 1-4
Pages: 305-321