@article{oai:jissen.repo.nii.ac.jp:00001008,
 author = {田島, 眞 and タジマ, マコト and Tajima, Makoto},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {P(論文), The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.},
 pages = {9--13},
 title = {各種食肉に含まれるL-カルニチン含有量とその変動要因},
 volume = {46},
 year = {2009}
}