Effects of temperature and food on the free amino acids in tissues of roach (Rutilus rutilus L.) and rudd (Scardinius erythrophthalmus L.)

• E Knapp

• W Wieser

収録刊行物

• Comparative Biochemistry and Physiology Part A: Physiology

  Comparative Biochemistry and Physiology Part A: Physiology 68 (2), 187-198, 1981-01

  Elsevier BV

キーワード

• General Medicine

詳細情報

• CRID: 1363951794532835968
• NII論文ID: 30010481066
• DOI: 10.1016/0300-9629(81)90340-6
• ISSN: 03009629
• Web Site: https://api.elsevier.com/content/article/PII:0300962981903406?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:0300962981903406?httpAccept=text/plain
• データソース種別:
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  • CiNii Articles