Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): effects on liver and head kidney lipid class and fatty acid composition.

MLA

Foroutani, Maryam Beheshti, et al. “Minimizing Marine Ingredients in Diets of Farmed Atlantic Salmon (Salmo Salar): Effects on Liver and Head Kidney Lipid Class and Fatty Acid Composition.” Fish Physiology and Biochemistry, vol. 46, no. 6, Dec. 2020, pp. 2331–53. EBSCOhost, https://doi.org/10.1007/s10695-020-00862-0.

APA

Foroutani, M. B., Parrish, C. C., Wells, J., Taylor, R. G., & Rise, M. L. (2020). Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): effects on liver and head kidney lipid class and fatty acid composition. Fish Physiology and Biochemistry, 46(6), 2331–2353. https://doi.org/10.1007/s10695-020-00862-0

Chicago

Foroutani, Maryam Beheshti, Christopher C Parrish, Jeanette Wells, Richard G Taylor, and Matthew L Rise. 2020. “Minimizing Marine Ingredients in Diets of Farmed Atlantic Salmon (Salmo Salar): Effects on Liver and Head Kidney Lipid Class and Fatty Acid Composition.” Fish Physiology and Biochemistry 46 (6): 2331–53. doi:10.1007/s10695-020-00862-0.