TOTAL LIPIDS AND LIPID CLASSES OF FISH ROE

被引：111

作者：

KAITARANTA, JK ^{[1
]}

ACKMAN, RG ^{[1
]}

机构：

[1] TECHN UNIV NOVA SCOTIA,FISHERIES RES & TECHNOL LAB,HALIFAX B3J 2X4,NS,CANADA

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY | 1981年 / 69卷 / 04期

关键词：

D O I：

10.1016/0305-0491(81)90376-X

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：725 / 729

页数：5

共 28 条

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[2] Blaxter J. H. S., 1969, P177
[3] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[4] Cantoni C, 1975, Archivio vet ital, V26, P181
[5] GURR MI, 1971, LIPID BIOCH, P112
[6] PROCESSING OF CURED MULLET ROE
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DENG, JC
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (01) : 97 - 101
[7] WAX ESTERS OF MULLET (MUGIL CEPHALUS) ROE OIL
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SCHLENK, H
[J]. BIOCHEMISTRY, 1967, 6 (02) : 396 - &
[8] AMINO-ACID CONTENT OF BALTIC HERRING AND RAINBOW-TROUT ROE
KAITARANTA, JK
LAMPPU, R
LINKO, RR
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (05) : 908 - 911
[9] LIPIDS AND FATTY-ACIDS OF A WHITEFISH (COREGONUS-ALBULA) FLESH AND ROE
KAITARANTA, JK
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (12) : 1303 - 1308
[10] KAITARANTA JK, 1979, JOINT M AM OIL CHEM