QIAN Guo-Ying, ZHU Qiu-Hua. EFFECTS OF LIVING SPACE ON NUTRIENT COMPONENTS OF CHINESE SOFTSHELLED TURTLE (TRIONYX SINENSIS)[J]. ACTA HYDROBIOLOGICA SINICA, 2003, 27(2): 217-220.
Citation: QIAN Guo-Ying, ZHU Qiu-Hua. EFFECTS OF LIVING SPACE ON NUTRIENT COMPONENTS OF CHINESE SOFTSHELLED TURTLE (TRIONYX SINENSIS)[J]. ACTA HYDROBIOLOGICA SINICA, 2003, 27(2): 217-220.

EFFECTS OF LIVING SPACE ON NUTRIENT COMPONENTS OF CHINESE SOFTSHELLED TURTLE (TRIONYX SINENSIS)

  • Received Date: August 20, 2002
  • Rev Recd Date: September 29, 2002
  • Published Date: March 24, 2003
  • [1]
    Qian G H,Zhu Q H. Effects of Different Growth Conditions on Nutritional Components of Chinese Soft-shelled Turtle (Trionyx sinensis)[J]. Acta Nutri., 2001,23(2):181-183. [钱国英,朱秋华. 不同生长条件对中华鳖营养成分的影响. 营养学报,2001,23(2):181-183][2] Huang M L,Jiang R T,Jiang S M,Chemistry of food color,Fragrance and Sapor[M]. Beijing:Light Industry Publishing Company,1987,160-162. [黄梅丽,姜汝焘,江水梅. 食品色香味化学. 北京:轻工业出版社,1987,160-162][3] Liu C J,Zhang J T(translating). Food Additive Handbook[M]. Beijing:China Prospect Publishing Company,157-160.[刘纯洁,张娟婷编译. 食品添加剂手册. 北京:中国展望出版社. 157-160][4] Lou W F. Compare and Analysis of Crude Protein and Amino Acids in Chinese Prawn[J]. Journal of Qingdao Marine University, 1989,19(2):69-79. [楼伟风. 中国对虾粗蛋白和氨基酸含量的比较分析[J]. 青岛海洋大学学报,1989,19(2):69-79][5] Ma A J,Lei J L, Sun F M. Study on Amino Acid Components of Tai Embryo and after growth in Different Phase[J]. Journal of Fishery Science of China, 2000, 7(1):113-115. [马爱军,雷霁霖,孙风淼,等. 鲷胚胎及胚后发育各阶段氨基酸组成的研究[J]. 中国水产科学,2000, 7(1):113-115][6] Ji W J, Study on Amino Acids Balance of Feed Protein in Youny Coalfish[J]. Journal of Fishery Science of China, 2000, 7(3):37-40. [季文娟. 黑鲷幼鱼饲料蛋白源氨基酸平衡的研究. 中国水产科学,2000,7(3):37-40]

    Qian G H,Zhu Q H. Effects of Different Growth Conditions on Nutritional Components of Chinese Soft-shelled Turtle (Trionyx sinensis)[J]. Acta Nutri., 2001,23(2):181-183. [钱国英,朱秋华. 不同生长条件对中华鳖营养成分的影响. 营养学报,2001,23(2):181-183][2] Huang M L,Jiang R T,Jiang S M,Chemistry of food color,Fragrance and Sapor[M]. Beijing:Light Industry Publishing Company,1987,160-162. [黄梅丽,姜汝焘,江水梅. 食品色香味化学. 北京:轻工业出版社,1987,160-162][3] Liu C J,Zhang J T(translating). Food Additive Handbook[M]. Beijing:China Prospect Publishing Company,157-160.[刘纯洁,张娟婷编译. 食品添加剂手册. 北京:中国展望出版社. 157-160][4] Lou W F. Compare and Analysis of Crude Protein and Amino Acids in Chinese Prawn[J]. Journal of Qingdao Marine University, 1989,19(2):69-79. [楼伟风. 中国对虾粗蛋白和氨基酸含量的比较分析[J]. 青岛海洋大学学报,1989,19(2):69-79][5] Ma A J,Lei J L, Sun F M. Study on Amino Acid Components of Tai Embryo and after growth in Different Phase[J]. Journal of Fishery Science of China, 2000, 7(1):113-115. [马爱军,雷霁霖,孙风淼,等. 鲷胚胎及胚后发育各阶段氨基酸组成的研究[J]. 中国水产科学,2000, 7(1):113-115][6] Ji W J, Study on Amino Acids Balance of Feed Protein in Youny Coalfish[J]. Journal of Fishery Science of China, 2000, 7(3):37-40. [季文娟. 黑鲷幼鱼饲料蛋白源氨基酸平衡的研究. 中国水产科学,2000,7(3):37-40]

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