@article{oai:ir.kagoshima-u.ac.jp:00012664,
 author = {太田, 冬雄 and 鰺坂, 比呂志 and 大城, 善太郎},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Carp and Crucian were taken for the examination of the influence of electric shocks in low frequency given on the fish muscle. In the electrocuted fish, the decreasing rate of freshness of muscle, which
was measured by ammonia and tyrosine contents and pH values of muscle, was somewhat less than in the fish killed otherwise or was nearly the same, and yet little difference was percieved in the nature of muscle protein in them.},
 pages = {103--107},
 title = {魚類肉質に対する低周波電戟の影響について},
 volume = {3},
 year = {}
}