Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed
oleh: José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
| Format: | Article |
|---|---|
| Diterbitkan: | American Chemical Society 2022-01-01 |
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