Seasonal Variation of Lipids and Fatty Acids of Sharp Toothed Eel(Muraenesox cinereus) |
안창범
(여수대학교 식품공·영양학부)
신태선 (여수대학교 식품공·영양학부) |
1 |
α-Linolenic and as a regulator of the metabomosm of arachidonic acid: dietary implications of the ratio, n-6:n-3 fatty acids
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2 |
Influence of commercial dietary fatty acids on polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same species
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DOI |
3 |
Seasonal variations in chemical constituents of yellow-tail muscle-I. Water, lipid and crude protein
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4 |
Biochemical studies on the fat of sardine body. On the seasonal variation in fat, unsaponifiable matter and cholesterol contents in several tissues of the sardine body
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5 |
Commercial fishes of the costal and offshore water in Korea
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6 |
A rapid method of total lipid extraction and purification
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7 |
Comparison of the fatty acid composition in cultured red sea bream differing in the localities and culture method, and those in wild fish
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8 |
Comparison of lipid properties between wild and cultured ayu
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9 |
Atlantic mackerel(Scomber scombrus, L) : Seasonal variation in proximate composition and distribution of chemical nutrients
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DOI |
10 |
Official Method and Recommended Practices of AOCS(4th eds.)
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11 |
Comparison of lipids between cultured and wild sea breams
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12 |
Biochemical studies on the fat of sardine body. On the seasonal variation in the fat content in different tissues of male and female sardine
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13 |
Fatty acid composition of the lipids obtained from commercial salmon products
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14 |
Seasonal variation in lipids and fatty acids of sardine(Sardinopos melanosticta)
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