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Reduction of Perfluorinated Compound Content in Fish Cake and Swimming Crab by Different Cooking Methods
Applied Biological Chemistry
Biochemistry
Organic Chemistry
Genetics
Molecular Biology
Induced Changes in Solvent Structure by Phospholipid Monolayer Formation at a Liquid–liquid Interface
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Surfaces
Colloid
Interfaces
Theoretical Chemistry
Surface Chemistry
Physical
Enzymic Transglucosylation Products of Stevioside: Separation and Sweetness-Evaluation.
Agricultural and Biological Chemistry
Fish Diversity Assessment of the Haor Region in Kishoreganj District, Bangladesh
Research Journal of Environmental Sciences
Effect of a Blood Products Delivery Vehicle for Appropriate Supply of Blood Products in an Area Far From a Blood Center
JOURNAL OF THE JAPANESE ASSOCIATION OF RURAL MEDICINE
Dimensions of Products of Hyperbolic Spaces
St. Petersburg Mathematical Journal
Applied Mathematics
Number Theory
Analysis
Algebra
Determination of Volatile Non Intentionally Added Substances Coming From a Starch-Based Biopolymer Intended for Food Contact by Different Gas Chromatography-Mass Spectrometry Approaches
Journal of Chromatography A
Medicine
Organic Chemistry
Analytical Chemistry
Biochemistry
Solubility Products of Aluminum Hydroxide in Various Ionic Solutions
Canadian Journal of Chemistry
Organic Chemistry
Catalysis
Chemistry
A Role of “Fish Genetics and Breeding Science” for the Future in the Fisheries
The journal of animal genetics
Species Difference and Changes in the Physical Properties of Fish Muscle as Freshness Decreases.
Nippon Suisan Gakkaishi
Aquatic Science
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