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Mostrando ítems 71-80 de 263
Nutrition and immunityNutrição e imunidade
(HCPA/FAMED/UFRGS, 2022)
Lipid requirement using different oil sources in Mayan cichlid Cichlasoma urophthalmus larvae (Percoidei: Cichlidae)
(Pontificia Universidad Católica de Valparaíso, 2019)
Uso del aceite de langostilla como enriquecedor de rotífros. Efectos sobre el crecimiento y la sobrevivencia de larvas de cabrilla (Paralabrax maculatofasciatus).
(Universidad Autónoma Metropolitana, 1999)
Influence of the fatty acid composition of lipids in chylomicron remnants derived from fish or corn oil on the lipid profile of cultured rat hepatocytes
(Servicio Publicaciones Universidad Navarra, 2003-05)
The aim of this work was to characterise the lipid and fatty acid composition of chylomicron remnants enriched in n-3 or n-6 polyunsaturated fatty acids (PUFA) and to investigate their influence on the fatty acid profiles ...
Freshwater fish collection of the Instituto de Investigación de Recursos Biológicos Alexander von Humboldt
(Instituto de Investigación de Recursos Biológicos Alexander von HumboldtRegularBoletim Sociedade Brasileira de Ictiologia, 2020)
Early development in the mouth-brooding cichlid fish Satanoperca pappaterra (Perciformes: Cichlidae)
(Universidad de Costa Rica, 2015)
Oil extractive activity’s impact on access to water: The case of two Kukama Kukamiria communities of the Marañón river basin (Loreto, Perú)El impacto de la actividad extractiva petrolera en el acceso al agua: el caso de dos comunidades Kukama Kukamiria de la cuenca del Marañón (Loreto – Perú)
(Pontifical Catholic University of Peru, 2016)
Enrichment of guinea pig (Cavia porcellus) meat with omega-3 fatty acids by diets with fish oil and sacha inchi (Plukenetia volubilis) seedsEnriquecimiento de la Carne de Cuy (Cavia porcellus) con Ácidos Grasos Omega-3 Mediante Dietas con Aceite de Pescado y Semillas de Sacha Inchi (Plukenetia volubilis)
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2016)
Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.
(Universidad Tecnológica de Panamá, Panamá, 2016)