Study of quality in fish and shellfish as food. V. Levels of oxolinic acid in cultured rainbow trout and amago salmon after oral administration.
Open Access
- 1 January 1988
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 54 (3) , 485-489
- https://doi.org/10.2331/suisan.54.485
Abstract
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