Requirements of<i>n</i>-3 very long-chain PUFA in Atlantic salmon (<i>Salmo salar</i>L): effects of different dietary levels of EPA and DHA on fish performance and tissue composition and integrity
Marta Bou(Nofima), Bente Ruyter(Nofima), Tone‐Kari Østbye(Nofima), Bjarne Hatlen(Nofima), Robine H. J. Leeuwis(Nofima), Odd Helge Romarheim(Nofima), Claudia Venegas(University of Chile), Gerd Marit Berge(Nofima), Trygve Sigholt(BioMar (Norway)), Grete Bæverfjord(Nofima)
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