STUDIES ON POST-MORTEM CHANGES IN THE CHEMICAL CONSTITUTION OF THE MEAT OF SEA CUCUMBER (STICHOPUS JAPONICUS SELENKA)：Ⅰ. Changes in the Amounts of Lactic Acid and Glycogen in the Meat of Stichopus japonicus during the Period of Rigor Mortis
スポンサーリンク
概要
著者
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Akiba Minoru
Faculty Of Fisheries Hokkaido University
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Tanikawa Eiichi
Faculty Of Fisheries Hokkaido University
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Yoshitani Setsuko
Faculty Of Fisheries Hokkaido University
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ISHIKO Hirotoshi
Faculty of Fisheries, Hokkaido University
関連論文
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