Use of inosine monophosphate and hy poxanthine as indices of quality of shrimp ( Macrobrachium rosenbergii )

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Use of inosine monophosphate and hy poxanthine as indices of quality of shrimp ( Macrobrachium rosenbergii )
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李燕,周培根,戚晓玉.肌苷酸和肌苷作为评价虾鲜度质量指标的研究[J].上海海洋大学学报,2002,(3):264-267.
LI Yan, ZHOU Pei-gen, Qi Xiao-yu. Use of inosine monophosphate and hy poxanthine as indices of quality of shrimp ( Macrobrachium rosenbergii )[J]. Journal of Shanghai Ocean University,2002,(3):264-267.

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