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dc.contributor.authorHamre, Kristin
dc.contributor.authorBjørnevik, Marit
dc.contributor.authorEspe, Marit
dc.contributor.authorConceição, Luis E. C.
dc.contributor.authorJohansen, Johan
dc.contributor.authorSilva, Joana
dc.contributor.authorHillestad, Marie
dc.contributor.authorPrabhu, Antony Jesu
dc.contributor.authorTaylor, John F.
dc.contributor.authorTocher, Douglas R.
dc.contributor.authorLock, Erik-Jan
dc.contributor.authorHemre, Gro Ingunn
dc.date.accessioned2020-08-20T11:03:25Z
dc.date.available2020-08-20T11:03:25Z
dc.date.created2020-08-05T14:09:30Z
dc.date.issued2020
dc.identifier.citationHamre, K., Bjørnevik, M., Espe, M., Conceição, L. E. C., Johansen, J., Silva, J., Hillestad, M., Prabhu, A. J., Taylor, J. F., Tocher, D. R., Lock, E.-J. & Hemre, G.-I. (2020). Dietary micronutrient composition affects fillet texture and muscle cell size in Atlantic salmon (Salmo salar). Aquaculture Nutrition, 26(3), 936-945. doi:en_US
dc.identifier.issn1365-2095
dc.identifier.urihttps://hdl.handle.net/11250/2673185
dc.language.isoengen_US
dc.publisherWileyen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleDietary micronutrient composition affects fillet texture and muscle cell size in Atlantic salmon (Salmo salar)en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2020 The Author(s)en_US
dc.subject.nsiVDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920::Akvakultur: 922en_US
dc.subject.nsiVDP::Matematikk og Naturvitenskap: 400::Basale biofag: 470::Biokjemi: 476en_US
dc.source.pagenumber936-945en_US
dc.source.volume26en_US
dc.source.journalAquaculture Nutritionen_US
dc.source.issue3en_US
dc.identifier.doi10.1111/anu.13051
dc.identifier.cristin1821848
dc.relation.projectEC/FP7/288925en_US
dc.relation.projectThe Norwegian Seafood Research Fund: 901341en_US


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal