The free amino-acids of fish. II.—Fresh skeletal muscle from lemon sole (Pleuronectes microcephalus)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Discoloration of Muscle Preparations from Codling (Gadus callarius) by Degradation Products of I-Methylhistidine
2. The nitrogenous extractives from fresh fish muscle. III. —Comparison of several flat fishes and members of the herring-mackerel group
3. The free amino-acids of fish. I. —Taurine in the skeletal muscle of codling (Gadus callarias)
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