Protein hydrolysis of PAP shows the nutritive value for shrimp feeds (2008)
- Authors:
- Autor USP: LEMOS, DANIEL EDUARDO LAVANHOLI DE - IO
- Unidade: IO
- Subjects: AQUICULTURA MARINHA; CAMARÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Aqua culture Asia Pacific
- Volume/Número/Paginação/Ano: september/October, p. 18-19, 2008
-
ABNT
MUYLDER, Eric de e LEMOS, Daniel Eduardo Lavanholi de e VELDEN, Geert Van der. Protein hydrolysis of PAP shows the nutritive value for shrimp feeds. Aqua culture Asia Pacific, p. 18-19, 2008Tradução . . Acesso em: 23 jan. 2026. -
APA
Muylder, E. de, Lemos, D. E. L. de, & Velden, G. V. der. (2008). Protein hydrolysis of PAP shows the nutritive value for shrimp feeds. Aqua culture Asia Pacific, 18-19. -
NLM
Muylder E de, Lemos DEL de, Velden GV der. Protein hydrolysis of PAP shows the nutritive value for shrimp feeds. Aqua culture Asia Pacific. 2008 ; 18-19.[citado 2026 jan. 23 ] -
Vancouver
Muylder E de, Lemos DEL de, Velden GV der. Protein hydrolysis of PAP shows the nutritive value for shrimp feeds. Aqua culture Asia Pacific. 2008 ; 18-19.[citado 2026 jan. 23 ] - Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei
- In vitro degree of protein hydrolysis using enzyme extracts from larval and postlarval Litopenaeus vannamei (Boone)
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- In vitro pH-Stat determination of protein digestibility in fish species: recovery and standardization of enzyme extracts for acid alkaline hydrolysis assays in juvenile rainbow trout and Nile tilapia
- Cultivo experimental de camarões em sistemas de recirculação de água marinha para testes de digestibilidade alimentar
- Testing quality of feeds and feed ingredients:: in vitro determination of protein digestibility with enzymes from the target species.
- Enzymatic determination of hydrolysable protein: a species-specific tool quality control of ingredients and feeds
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