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Ultrastructure of the Myofibrillar Component in Cod ( Gadus morhua L.) and Hake ( Merluccius merluccius L.) Stored at −20 °C as a Function of Time
by
García, María Luisa
,
Martín
-
Benito
,
Jaime
,
Solas, María Teresa
,
Fernández, Benjamín
Published in
Journal of Agricultural and Food Chemistry
(1999)
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Related Subjects
General Agricultural and Biological Sciences
General Chemistry
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