Changes in Extract Ornithine Content with Freeze Processing of the Brackish-water Bivalve Corbicula japonica-An Attempt to Add Value to Products by a Prefectural Industrial Research Institute

Autor:	Uchisawa Hidemitsu
Rok vydání:	2019
Předmět:	chemistry.chemical_compound Brackish water chemistry Corbicula japonica Value (economics) Industrial research Environmental science Food science Ornithine Food quality Chemical composition Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 66:443-450
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.66.443
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dfe31d8c1a0709feff24bda122e03882 https://doi.org/10.3136/nskkk.66.443 Zobrazit plný text záznamu