Studies on the variations in chemical constituents of cultured red sea bream. V. Comparison of the fatty acid compositions in cultured red sea bream differing in the localities and culture methods, and those in wild fish.
Morishita, Tatsuo, Uno, Kazuaki, Araki, Toshiyoshi, Takahashi, TakashiVolume:
55
Year:
1989
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.55.847
File:
PDF, 442 KB
english, 1989