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Factors affecting the proximate composition of cultured fishes with emphasis on salmonids
Aquaculture · 1994 · Vol. 119(1) · pp. 63–88
Karl D. Shearer✉(NOAA National Marine Fisheries Service)
Meat and Animal Product QualityAquaculture Nutrition and GrowthAnimal Nutrition and PhysiologyBiologyProximateFish <Actinopterygii>Composition (language)Proximate and ultimate causationAllometryZoologyEcologyFisheryFood science
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