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Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
by
Li, Xuejun
,
Bickerdike, Ralph
,
Lindsay
,
Emma
,
Campbell, Patrick
,
Nickell, David
,
Dingwall, Alastair
,
Johnston, Ian A.
Published in
Journal of Agricultural and Food Chemistry
(2005)
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