Lactococcus garvieae strains from yellowtail Seriola quinqueradiata carry different lengths of fimbriae on their cell surface
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2004-06-01
著者
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Okada Toshiaki
Miyazaki Prefectural Fisheries Experimental Station
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Ooyama Tsuyoshi
Miyazaki Prefectural Fisheries Experimental Station
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HIROKAWA YUSUKE
Department of Fisheries, Faculty of Agriculture, Miyazaki University
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IRIE TAKESHI
Department of Fisheries, Faculty of Agriculture, Miyazaki University
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YASUDA HIROSHI
Miyazaki Prefectural Fisheries Experimental Station
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NAKAMURA ATSUSHI
Miyazaki Prefectural Fisheries Experimental Station
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JIN DEUK-HEE
Faculty of Marine Bioscience and Technology, Kangnung National University
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KITTIGUL CHAIVAT
Kasetsart University, Faculty of Science, Department of Microbiology
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YOSHIDA TERUTOYO
Department of Fisheries, Faculty of Agriculture, Miyazaki University
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Yoshida T
Department Of Fisheries Faculty Of Agriculture Miyazaki University
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Jin Deuk-hee
Faculty Of Marine Bioscience And Technology Kangnung National University
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Jin Deuk-hee
Faculty Of Marine Bioscience & Technology Kangnung National University
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Irie Takeshi
Department Of Fisheries Faculty Of Agriculture Miyazaki University
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Hirokawa Yusuke
Department Of Fisheries Faculty Of Agriculture Miyazaki University
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Yasuda H
Miyazaki Prefectural Fisheries Experimental Station
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Kittigul Chaivat
Kasetsart University Faculty Of Science Department Of Microbiology
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Yoshida Terutoyo
Department Of Biological Production And Environmental Science Faculty Of Agriculture University Of M
関連論文
- Lactococcus garvieae strains from yellowtail Seriola quinqueradiata carry different lengths of fimbriae on their cell surface
- Capsular and non-capsular antigen localization on Lactococcus garvieae isolated from yellowtail Seriola quinqueradiata
- Effects of α-Tocopherol Levels in Extrusion Pellets on In vivo Lipid Peroxidation Levels and Antioxidant Activities in Cultured Yellowtail Seriola quinqueradiata Injected with the Causative Bacteria of Fish Jaundice
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