A study on the freshness of fish meat with special reference to the determination of rigor mortis.

• NOGUCHI E.

収録刊行物

• Bull.Japan Sea Reg.Fish.Res.Lab.

  Bull.Japan Sea Reg.Fish.Res.Lab. 5 1-63, 1957

詳細情報

• CRID: 1571698599187803264
• NII論文ID: 10004863671
• データソース種別:
  • CiNii Articles