Kochi Masayuki
Studies on the Chemical Composition, Particularly Nitrogen Fractions of a Fresh Yellowfin Tuna Meat
Journal of National Fisheries University Volume 8 Issue 1
Page 67-71
published_at 1959-03
Title
キハダマグロ生鮮肉の成分 特に各態窒素について
Studies on the Chemical Composition, Particularly Nitrogen Fractions of a Fresh Yellowfin Tuna Meat
Source Identifiers
Languages
jpn
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
1959-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361