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Digestibility of different protein sources by pH-STAT system using specific Litopenaeus vannamei enzymes.

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Digestibility of different protein sources by pH-STAT system using specific Litopenaeus vannamei enzymes.

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Espinoza Ortega, MA. (2013). Digestibility of different protein sources by pH-STAT system using specific Litopenaeus vannamei enzymes. http://hdl.handle.net/10251/35850

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Title: Digestibility of different protein sources by pH-STAT system using specific Litopenaeus vannamei enzymes.
Author:
Director(s): Tomás Vidal, Ana
UPV Unit: Universitat Politècnica de València. Servicio de Alumnado - Servei d'Alumnat
Read date / Event date:
2013-09-30
Issued date:
Abstract:
[ES] Se ensayaron nueve ingredientes por la técnica de pH-stat y se validó los resultados con un ensayo in vivo. Los ingredientes fueron cuatro harinas de pescado provenientes de diferentes sistemas de secado, dos residuos ...[+]


[EN] A total of nine ingredients were evaluated by pH-stat system and validated with in vivo trial: four fish meals coming from different suppliers with different drying systems, two by-products: dried distillers grains ...[+]
Subjects: Digestibilidad , pH-stat , Enzimas específicas , Digestive shrimp enzymes , Digestibility
Copyrigths: Cerrado
degree: Máster Universitario en Acuicultura-Màster Universitari en Aqüicultura
Type: Tesis de máster

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