Fermentation by Lactobacillus spp. can improve apparent digestibility and hydrolyze the protein of soybean meal for white shrimp Litopenaeus vannamei
林鈺鴻
林鈺鴻
Categories: Journal  /   Foreign Journal (others)  /  
Year2014
Author
Created date2019-02-19
Author orderFourth (above) author
Corresponding authorYes
Publication year2014
Publication month6
Journal nameJournal of the Fisheries Society of Taiwan
Journal sponsorTaiwan Fisheries Scoiety
Publication area中華民國
Volume41
Issue2
Start page117
End page122
Review systemNo
LanguageForeign Language
Attached project