Variations in the water, fat, glycogen and iodine of the flesh of oysters (Ostrea virginica) during hibernation and storage at 4 degrees C

被引：7

作者：

Baker, MET

Boyd, EM

Clarke, EL

Ronan, AK

机构：

来源：

JOURNAL OF PHYSIOLOGY-LONDON | 1942年 / 101卷 / 01期

关键词：

D O I：

10.1113/jphysiol.1942.sp003966

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

引用

页码：36 / 43

页数：8

相关论文

共 29 条

[1]

ALBRECHT G, 1920, J BIOL CHEM, V45, P395

[2]

Bergmann W, 1937, J BIOL CHEM, V118, P499

[3]

Bergmann W, 1934, J BIOL CHEM, V104, P553

[4]

Bergmann W, 1934, J BIOL CHEM, V104, P317

[5]

BOYD EM, 1938, AM J CLIN PATHOL S, V8, P77

[6]

CLARK ED, 1917, J BIOL CHEM, V29, pR23

[7]

Clarke EL, 1940, J BIOL CHEM, V135, P691

[8]

Collip JB, 1921, J BIOL CHEM, V49, P297

[9]

COULSON EJ, 1934, 18 US BUR FISH

[10]

DUSKOVA V, 1931, PUBL FM BRNO, V11, P1