Olfactory responses of chum salmon to amino acids are independent of large differences in salt concentrations between fresh and sea water
Shoji, Takayuki, Fujita, Ken-ichi, Ban, Masatoshi, Hiroi, Osamu, Ueda, Hiroshi, Kurihara, KenzoVolume:
19
Year:
1994
Language:
english
Journal:
Chemical Senses
DOI:
10.1093/chemse/19.6.609
File:
PDF, 370 KB
english, 1994