Effects of gradual and acute changes in salinity on the moisture, salt, and free amino acid content in the tail muscle of brown shrimp (Penaeus aztecus)

Autor:	Gunnar Finne, L. S. Papadopoulos
Rok vydání:	1985
Předmět:	Acid content chemistry.chemical_classification biology Moisture Salt (chemistry) General Chemistry biology.organism_classification Free amino Shrimp Salinity Tail muscle chemistry Biochemistry Penaeus Food science General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 33:1174-1177
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00066a038
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::96e2be55d7014fba35bc3fa9094e0082 https://doi.org/10.1021/jf00066a038 Zobrazit plný text záznamu