Energy content of anchovy and sardine using surrogate calorimetry methods
7 figures, 2 tables
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| Main Authors: | , , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
2021-12
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| Subjects: | European anchovy, Sardine, Fatmeter, Calorimetry, Body condition, |
| Online Access: | http://hdl.handle.net/10261/230502 http://dx.doi.org/10.13039/501100011033 |
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