Changes of the fatty acid composition in smolts of masu salmon (Oncorhynchus masou), associated with desmoltification and sea-water transfer-Reference-Cited by-同舟云学术

Changes of the fatty acid composition in smolts of masu salmon (Oncorhynchus masou), associated with desmoltification and sea-water transfer

Published:1992-09 Issue:1 Volume:103 Page:221-226
ISSN:0300-9629
Container-title:Comparative Biochemistry and Physiology Part A: Physiology
language:en
Short-container-title:Comparative Biochemistry and Physiology Part A: Physiology

Author:

Li Hai-Ou,Yamada Juro

Publisher

Elsevier BV

Subject

General Medicine

Reference26 articles.

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3. Changes in the fatty acid composition of phospholipids from turbot (Scophthalmus maximus) in relation to dietary polyunsaturated fatty acid deficiencies;Bell;Comp. Biochem. Physiol.,1985

4. The role of polyunsaturated fatty acids in fish;Bell;Comp. Biochem. Physiol.,1986

5. (n-3) and (n-6) polyunsaturated fatty acids in the phosphoglycerids of salt-secreting epithelia from two marine fish species;Bell;Lipids,1983

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