The non-protein nitrogensous constituents of the muscle of parr and smolt stages of the atlantic salmon (Salmo salar)
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference17 articles.
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1. White muscle of masu salmon, Oncorhynchus masou masou, smolts possesses a strong buffering capacity due to a high level of anserine;Fish Physiology and Biochemistry;1994-10
2. Effects of dietary betaine and sodium chloride on seawater adaptation in atlatic salmon parr (Salmo salar L.);Comparative Biochemistry and Physiology Part A: Physiology;1993-08
3. Anserine and free amino acid contents in the egg and fry stages of developing rainbow trout (oncorhynchus mykiss);Comparative Biochemistry and Physiology Part A: Physiology;1991-01
4. Distribution of extractive nitrogenous constituents in white and dark muscles of fresh-water fish;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1990-01
5. Changes in plasma growth hormone and various metabolic factors during smoltification of coho salmon, Oncorhynchus kisutch;Aquaculture;1989-11
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