Effect of lipid source and bile salts in diet of Atlantic salmon, Salmo salar L., on astaxanthin blood levels

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1016/j.aquaculture.2005.03.013
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Name affiliation
  1. National Research Council Canada. Aquatic and Crop Resource Development
  2. National Research Council Canada. Industrial Research Assistance Program
FormatText
TypeArticle
Journal titleAquaculture
Volume250
Pages804812; # of pages: 9
SubjectCannulation; Atlantic salmon; Blood; Absorption; Lecithin; Lard; Astaxanthin; Taurocholic acid; Herring oil; Intestine
Abstract
Publication date
PublisherElsevier
Terms of use
  • Copyright © 2005 Elsevier B.V. All rights reserved.
LanguageEnglish
Peer reviewedYes
NRC number1667
NPARC number3538336
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Record identifier5cfbda76-a374-4b3c-b40e-ba885789fd4b
Record created2009-03-01
Record modified2019-02-18
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