A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
Published in: | Journal of Food Engineering |
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Main Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2013
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.jfoodeng.2012.08.003 https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/plain |
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