Comparison of lipid and fat soluble components in the edible portions of imported and domestically produced Salmonid fishes

dc.contributor.author	Kaneniwa M.
dc.contributor.author	Murata Y.
dc.contributor.author	Kuwahara R.
dc.contributor.author	Yokoyama M.
dc.contributor.author	Yamashita Y.
dc.contributor.author	Iida H.
dc.date.accessioned	2015-11-24T05:13:15Z
dc.date.available	2015-11-24T05:13:15Z
dc.date.issued	1999
dc.identifier.uri	http://113.160.249.209:8080/xmlui/handle/123456789/3201
dc.description	No. 13: 15-26	vi
dc.publisher	Bulletin of the National Research Institute of Fisheries Science	vi
dc.relation.ispartofseries	CN 28
dc.subject	Salmonid fish	vi
dc.title	Comparison of lipid and fat soluble components in the edible portions of imported and domestically produced Salmonid fishes	vi
dc.type	Journal	vi