DETERMINATION OF HYPOXANTHINE IN FISH MEAT WITH AN ENZYME SENSOR

被引：67

作者：

WATANABE, E ^{[1
]}

ANDO, K ^{[1
]}

KARUBE, I ^{[1
]}

MATSUOKA, H ^{[1
]}

SUZUKI, S ^{[1
]}

机构：

[1] TOKYO INST TECHNOL,RESOURCES UTILIZAT RES LABS,MIDORI KU,YOKOHAMA,KANAGAWA 227,JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10775.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：496 / 500

页数：5

共 21 条

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[5] EHIRA S, 1973, B TOKAI REG FISH RES, V75, P63
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LIVINGST.EI
MURRAY, J
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (11) : 763 - &
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