Water-soluble protein level in fishmeal affects extrusion behaviour, phase transitions and physical quality of feed
Author:
Affiliation:
1. Nofima; Bergen Norway
Funder
Norwegian Fishmeal and Oil Industry
Norwegian Fishermen's Sales Organization
Fishery and Aquaculture Industry Research Fund
Norwegian Ministry of Fisheries and Coastal Affairs
Publisher
Hindawi Limited
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/anu.12235/fullpdf
Reference48 articles.
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3. Tissue degradation, amino acid liberation and bacterial decomposition of bulk stored capelin;Aksnes;J. Sci. Food Agric.,1988
4. The impact of raw material freshness and processing temperature for fish meal on growth, feed efficiency and chemical composition of Atlantic halibut (Hippoglossus hippoglossus);Aksnes;Aquaculture,1997
5. A general model for expansion of extruded products;Alvarez-Martinez;J. Food Sci.,1988
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