Changes of the fatty acid composition in smolts of masu salmon (Oncorhynchus masou), associated with desmoltification and sea-water transfer

✍ Scribed by Li, Hai-Ou; Yamada, Juro

• Book ID: 122520400
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 848 KB
• Volume: 103
• Category: Article
• ISSN: 0300-9629
• DOI: 10.1016/0300-9629(92)90266-S