Skýrslur Digestibility of a by-product from wheat processing in Atlantic salmon (Salmo salar) Post author By admin Post date 04/07/2024 Útgefið: 04/07/2024 Höfundar: David Sutter, Wolfgang Koppe, Sven-Ole Meiske og Georges Lamborelle Tengiliður Georges Lamborelle Stöðvarstjóri tilraunaeldisstöðvar georges@matis.is Þessi skýrsla er lokuð / This report is closed Skoða skýrslu ← Digestibility of two single cell protein products in Atlantic salmon (Salmo salar) → Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome