共 34 条
[2]
BANKS A., 1944, Journal of the Society of Chemical Industry, V63, P8
[3]
BANKS A, 1937, J SOC CHEM IND LOND, V56, pT13
[4]
BROGSTROM G, 1961, FISH FOOD, V1
[5]
THE COMPOSITION OF THE FATTY ACIDS LIBERATED FROM THE PHOSPHOLIPIDS IN THE PREPARATION OF SALTED CODFISH
[J].
JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA,
1958, 15 (04)
:555-558
[6]
RANCIDITY IN LEAN FISH MUSCLE .2. ANATOMICAL AND SEASONAL VARIATIONS
[J].
JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA,
1964, 21 (06)
:1361-1369
[7]
CHANG I, 1950, FOOD RES, V15, P313
[8]
COLEMAN HM, 1951, FOOD RES, V16, P222
[9]
DYER W. J., 1950, Journal of the Fisheries Research Board of Canada, V7, P585
[10]
DYER WJ, 1953, NOV P S CUR FROZ FIS