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The effect of variation in dietary energy and protein levels on the lipid class and fatty acid composition of Atlantic salmon (Salmo salar) fed at elevated temperature conditions

Citation

Miller, MR and Barnes, JC and Hauler, R and Carter, CG and Nichols, P, The effect of variation in dietary energy and protein levels on the lipid class and fatty acid composition of Atlantic salmon (Salmo salar) fed at elevated temperature conditions, Fats and Oils - Their Role in Food and Health, 30 November - December 1, 2004, Adelaide, pp. 21. (2004) [Conference Extract]

Item Details

Item Type:Conference Extract
Research Division:Agricultural and Veterinary Sciences
Research Group:Fisheries Sciences
Research Field:Aquaculture
Objective Division:Animal Production and Animal Primary Products
Objective Group:Fisheries - Aquaculture
Objective Field:Fisheries - Aquaculture not elsewhere classified
Author:Miller, MR (Dr Matthew Miller)
Author:Barnes, JC (Ms Julia Barnes)
Author:Hauler, R (Dr Rhys Hauler)
Author:Carter, CG (Professor Chris Carter)
ID Code:37264
Year Published:2004
Deposited By:TAFI - Aquaculture
Deposited On:2006-02-02
Last Modified:2006-02-02
Downloads:0

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