Effect of different ingredient on digestibility of black porgy, Acanthopagrus shlegeli

Effect of different ingredient on digestibility of black porgy, Acanthopagrus shlegeli

碩士 === 國立海洋大學 === 水產養殖學系 === 86 ===

Bibliographic Details
Main Authors:	Cheng, An Tsang, 鄭安倉
Other Authors:	Chin-Hua Liu, Yi-Shing Hung
Format:	Others
Language:	zh-TW
Published:	1998
Online Access:	http://ndltd.ncl.edu.tw/handle/57557300035702277587

Internet

http://ndltd.ncl.edu.tw/handle/57557300035702277587