STUDIES ON THE FOOD BIOCHEMICAL ASPECTS OF CHANGES IN CHUM SALMON, ONCORHYNCHUS KETA, DURING SPAWNING MIGRATION：MECHANISMS OF MUSCLE DETERIORATION AND NUPTIAL COLORATION
スポンサーリンク
概要
著者
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Ando Seiichi
Laboratory Of Food Chemistry Faculty Of Fisheries Kagoshima University
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Ando Seiichi
Laboratory Of Food Chemistry I Faculty Of Fisheries Hokkaido University
関連論文
- Carotenoid Decomposition in Chum Salmon Oncorhynchus keta Liver Tissue during Spawning Migration(Biological Chemistry)
- Incorporation of n-3 Polyunsaturated Fatty Acids into Phospholipids of a Marine Bacterium Vibrio sp. Cultivated with Sardine Oil
- Occurrence of Marine Bacterial Lipase Hydrolyzing Fish Oil(Biological Chemistry)
- STUDIES ON THE FOOD BIOCHEMICAL ASPECTS OF CHANGES IN CHUM SALMON, ONCORHYNCHUS KETA, DURING SPAWNING MIGRATION：MECHANISMS OF MUSCLE DETERIORATION AND NUPTIAL COLORATION
- Carotenoid-carrying Lipoproteins in the Serum of Chum Salmon (Oncorhynchus keta) Associated with Migration
- Carotenoids in an Egg Yolk Protein of Chum Salmon (Oncorhynchus keta)
- Isolation and Characterization of a Carotenoid-carrying Lipoprotein in the Serum of Chum Salmon (Oncorhynchus keta) during Spawning Migration
- Transport Associated with Serum Vitellogenin of Carotenoid in Chum Salmon (Oncorhynchus keta)