共 11 条
[1]
Bauer Petrovska B., 2001, Nutrition & Food Science, V31, P242, DOI 10.1108/00346650110396664
[3]
Kasuga A, 1999, J JPN SOC FOOD SCI, V46, P692
[7]
Mathew P. T., 1998, Fishery Technology, V35, P46
[10]
CHITIN CONTENT OF HIGHER FUNGI
[J].
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG,
1991, 193 (01)
:36-38