2024-03-28T09:06:57Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/230882019-04-25T04:04:07Zhdl_2115_21564hdl_2115_21524hdl_2115_141函館産カレイ類の品質:第3報 品質を決定する要因 6 品質とエキスアミノ酸組成Quality of Flatfish from Hakodate:Part 3. Factors deciding the quality 6. Relations between the quality and the amino acid composition of the muscle extractives大石, 圭一ŌISHI, Keiichiopen access660北海道大学水産学部FACULTY OF FISHERIES, HOKKAIDO UNIVERSITY1960-02jpndepartmental bulletin paperVoRhttp://hdl.handle.net/2115/230880018-3458AN00230314北海道大學水産學部研究彙報BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY104319331https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/23088/1/10%284%29_P319-331.pdfapplication/pdf664.16 KB1960-02