Extractive Nitrogenous Constituents of Olive Flounder Paralichthys olivaceus Cultured by Recombinant Bovine Somatotropin
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 1998-12-01
著者
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Park J‐k
Department Of Food Science And Technology Yosu National University
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PARK Jung-Nim
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University
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PARK Choon-Kyu
Department of Food Science and Technology, Yosu National University
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RHO Sum
Department of Aquaculture, Cheju National University
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SHIN Suk-U
Department of Food Science and Technology, Yosu National University
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LEE Young-Don
Marine Research Institute of Cheju National University
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KIM Pil-Yun
Department of Aquaculture, Cheju National University
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KIM Won-Pyoung
Department of Aquaculture, Cheju National University
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Park Jung-nim
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Rho Sum
Department Of Aquaculture Cheju National University
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Shin Suk-u
Department Of Food Science And Technology Yosu National University
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Kim Won-pyoung
Department Of Aquaculture Cheju National University
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Kim Pil-yun
Department Of Aquaculture Cheju National University
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Park Choon-kyu
Department Of Food Science And Technology Yosu National University
関連論文
- Taste effects of oligopeptides in a Vietnamese fish sauce
- Taste-active components in a Vietnamese fish sauce
- Extractive Nitrogenous Constituents of Olive Flounder Paralichthys olivaceus Cultured by Recombinant Bovine Somatotropin
- Occurrence of D-Amino Acids in Fish Sauces and Other Fermented Fish Products