In vitro pH-Stat degree of protein hydrolysis with shrimp enzymes (DH) of feed ingredients to predict protein digestibility in diets for juvenile Litopenaeus vannamei (2009)
- Authors:
- Autor USP: LEMOS, DANIEL EDUARDO LAVANHOLI DE - IO
- Unidade: IO
- Subjects: CAMARÃO; PROTEÍNAS
- Language: Inglês
- Imprenta:
- Publisher: World Aquaculture Society
- Publisher place: Veracruz, México
- Date published: 2009
- Source:
- Título: Book of Abstracts
- Conference titles: World Aquaculture
-
ABNT
LEMOS, Daniel Eduardo Lavanholi de e CARVALHO, Rodrigo e TACON, Albert G J. In vitro pH-Stat degree of protein hydrolysis with shrimp enzymes (DH) of feed ingredients to predict protein digestibility in diets for juvenile Litopenaeus vannamei. 2009, Anais.. Veracruz, México: World Aquaculture Society, 2009. . Acesso em: 06 nov. 2024. -
APA
Lemos, D. E. L. de, Carvalho, R., & Tacon, A. G. J. (2009). In vitro pH-Stat degree of protein hydrolysis with shrimp enzymes (DH) of feed ingredients to predict protein digestibility in diets for juvenile Litopenaeus vannamei. In Book of Abstracts. Veracruz, México: World Aquaculture Society. -
NLM
Lemos DEL de, Carvalho R, Tacon AGJ. In vitro pH-Stat degree of protein hydrolysis with shrimp enzymes (DH) of feed ingredients to predict protein digestibility in diets for juvenile Litopenaeus vannamei. Book of Abstracts. 2009 ;[citado 2024 nov. 06 ] -
Vancouver
Lemos DEL de, Carvalho R, Tacon AGJ. In vitro pH-Stat degree of protein hydrolysis with shrimp enzymes (DH) of feed ingredients to predict protein digestibility in diets for juvenile Litopenaeus vannamei. Book of Abstracts. 2009 ;[citado 2024 nov. 06 ] - Environmental sustainability of fish cage aquaculture in large hydroelectric reservoirs
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