ENZYMATIC-HYDROLYSIS OF PHOSPHOLIPIDS IN COD FLESH DURING COLD-STORAGE

被引：0

作者：

OHSHIMA, T

WADA, S

KOIZUMI, C

机构：

来源：

BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1983年 / 49卷 / 09期

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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：1397 / 1404

页数：8

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[21] PROPERTIES OF LIPIDS OBTAINED DURING ENZYMATIC-HYDROLYSIS OF CHICKEN BONE
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