High Performance Liquid Chromatographic Determination of K Value as an Index of Freshness of Fish
Author:
Affiliation:
1. National Fisheries University of Busan
2. Tokyo University of Fisheries
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan1932/48/2/48_2_255/_pdf
Reference2 articles.
1. 1) T. SAITO, K. ARAI, and M. MATSUYOSHI: Bull. Japan. Soc. Sci. Fish., 24, 749-750 (1959).
2. 2) H. UCHIYAMA, S. EHIRA, H. KOBAYASHI, and W. SHIMIZU: Bull. Japan. Soc. Sci. Fish., 36, 177-187 (1970).
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