QUALITY OF WILD AND CULTURED AYU .1. PROXIMATE COMPOSITION, FREE AMINO-ACIDS AND RELATED COMPOUNDS

被引：0

作者：

SUYAMA, M ^{[1
]}

HIRANO, T ^{[1
]}

OKADA, N ^{[1
]}

SHIBUYA, T ^{[1
]}

机构：

[1] TOKYO UNIV FISHERIES,MINATO KU,TOKYO 108,JAPAN

来源：

BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1977年 / 43卷 / 05期

关键词：

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：535 / 540

页数：6

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