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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Summary: | 7 figures, 2 tables |
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