||Use and Nutritional Value of 'Artemia' as a Food Source.
Leger, P. ;
Bengtson, D. A. ;
Simpson, K. L. ;
Sorgeloos, P. ;
||Ghent Rijksuniversiteit (Belgium). ;Rhode Island Agricultural Experiment Station, Kingston.;Environmental Research Lab., Narragansett, RI.
||EPA-R-811042; EPA/600/D-87/084 ; ERLN-X121
Marine microorganisms ;
Nutritive value ;
Aquatic biology ;
||Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy.
The article summarizes the different applications that have been made of Artemia as a food source. The different forms being used, factors determining nutritional value, biochemical and chemical composition and problems and constraints regarding its use are discussed. A better understanding of these factors should lead to optimized and more dependable culture performance and may assist in formulation of artificial diets of comparable nutritional value. (Copyright (c) 1986, Aberdeen University Press.)