Research by Phuthongphan Rattayaporn, Srianek Patipon, Roeland Wouters, Geert Rombaut and Olivier Decamp, INVE Aquaculture, discovered increased palatability of shrimp feed when it was coated with a specific probiotic.
Research by Anna K. Farmery et al, University of Tasmania, Australia, has found that the distance seafood is transported is not the main determinant of food sustainability. Despite the increased distance between production and consumption, carbon footprints of…
