共 50 条
- [21] FRESHNESS AND PALATABILITY OF FISH-MEAL [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995, 42 (06): : 462 - 468
- [22] PRODUCTION OF FISH SAUCE FROM FISH-MEAL TREATED WITH KOJI-MOLD [J]. SEIBUTSU-KOGAKU KAISHI-JOURNAL OF THE SOCIETY FOR FERMENTATION AND BIOENGINEERING, 1993, 71 (04): : 245 - 251
- [23] DETRIMENTAL EFFECTS OF FISH SOLUBLES ADDITION ON THE QUALITIES OF FISH-MEAL .3. HISTAMINE CONTENT OF FISH-MEAL [J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1981, 47 (03): : 415 - 419
- [25] RAPESEED MEAL AND EGG TAINT - ASSOCIATION WITH SINAPINE [J]. BRITISH POULTRY SCIENCE, 1977, 18 (05) : 539 - 541
- [27] INFLUENCE OF HUMIDITY IN FISH-MEAL ON SALMONELLA [J]. BERLINER UND MUNCHENER TIERARZTLICHE WOCHENSCHRIFT, 1979, 92 (21): : 416 - 419
- [28] MILK-PRODUCTION RESPONSE ON COMMERCIAL FARMS TO A SUPPLEMENT OF FISH-MEAL [J]. ANIMAL PRODUCTION, 1981, 32 (JUN): : 368 - 369
- [29] N-NITROSODIMETHYLAMINE IN FISH-MEAL [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (06) : 1280 - +