Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio von Takeuchi, T. (Tokyo Univ. of Fisheries (Japan)), Jeong, K.S, Watanabe, T

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Improvement of nutritional quality of carbohydrate ingredients by extrusion process in diets of red sea bream [Pagrus major] von Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)), Takeuchi, T, Watanabe, T

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The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in rainbow trout fingerlings von Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)), Takeuchi, T, Okamoto, N, Watanabe, T

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The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings von Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)), Takeuchi, T, Okamoto, N, Watanabe, T

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