Comparison of flavor components in shrimp Litopenaeus vannamei cultured in sea water and low salinity water

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著者

    • LIANG MENGQING
    • Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute
    • WANG SHIWEN
    • Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute
    • WANG JIALIN
    • Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute
    • CHANG QING
    • Key Laboratory of Chinese Ministry of Agriculture for Sustainable Utilization of Marine Fisheries Resources, Yellow Sea Fisheries Research Institute
    • MAI KANGSEN
    • Key Laboratory of Mariculture, Ministry Education of China, Ocean University of China

収録刊行物

  • Fisheries science : FS  

    Fisheries science : FS 74(5), 1173-1179, 2008-10-01 

参考文献:  36件

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各種コード

  • NII論文ID(NAID)
    10021873552
  • NII書誌ID(NCID)
    AA10993718
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09199268
  • データ提供元
    CJP書誌 
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