Art
J-GLOBAL ID:201002010019560064
Reference number:75A0049237
Partial freezing as a means of preserving fish freshness. I. Changes in free amino acids, TMA-N, ATP and its related compounds, and nucleic acids during storage.
Partial freezingによる魚類の鮮度保持 I 貯蔵中における筋肉の遊離アミノ酸,TMA,ATP関連化合物および核酸の消長
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