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Era Shitoku


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
08-1-67-71.pdf
[fulltext] 323 KB
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
Creators Kochi Masayuki
Creators Era Shitoku
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