Comparison of flavor components in shrimp Litopenaeus vannamei cultured in sea water and low salinity water
スポンサーリンク
概要
- 論文の詳細を見る
- 2008-10-01
著者
-
Wang Shiwen
Key Laboratory Of Chinese Ministry Of Agriculture For Sustainable Utilization Of Marine Fisheries Re
-
LIANG MENGQING
Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Re
-
WANG JIALIN
Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Re
-
CHANG QING
Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Re
-
MAI KANGSEN
Key Laboratory of Mariculture, Ministry Education of China, Ocean University of China
-
Chang Qing
Key Laboratory Of Chinese Ministry Of Agriculture For Sustainable Utilization Of Marine Fisheries Re
-
Mai Kangsen
Key Laboratory Of Mariculture Ministry Education Of China Ocean University Of China
-
Wang Jialin
Key Laboratory Of Chinese Ministry Of Agriculture For Sustainable Utilization Of Marine Fisheries Re
-
Liang Mengqing
Key Laboratory Of Chinese Ministry Of Agriculture For Sustainable Utilization Of Marine Fisheries Re