Effects of temperature and food on the free amino acids in tissues of roach (Rutilus rutilus L.) and rudd (Scardinius erythrophthalmus L.)
- 31 December 1980
- journal article
- research article
- Published by Elsevier in Comparative Biochemistry and Physiology Part A: Physiology
- Vol. 68 (2), 187-198
- https://doi.org/10.1016/0300-9629(81)90340-6
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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