Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/132016
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dc.creatorCarlos Alexandre Mendes Medeiros
dc.date.accessioned2021-02-10T00:12:09Z-
dc.date.available2021-02-10T00:12:09Z-
dc.date.issued2020-12-18
dc.date.submitted2021-02-05
dc.identifier.othersigarra:441919
dc.identifier.urihttps://hdl.handle.net/10216/132016-
dc.language.isoeng
dc.rightsembargoedAccess
dc.subjectCiências exactas e naturais
dc.subjectNatural sciences
dc.titlePotential of solid-state fermented wineries and olive oil by-products as functional ingredients for European seabass feeds
dc.typeDissertação
dc.date.embargo2022-12-17
dc.contributor.uportoFaculdade de Ciências
dc.identifier.tid202623459
dc.subject.fosCiências exactas e naturais
dc.subject.fosNatural sciences
thesis.degree.disciplineMestrado em Recursos Biológicos Aquáticos
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
rcaap.embargofctPor motivo de futura publicação em formato de artigo científico, numa revista científica.
Appears in Collections:FCUP - Dissertação

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