A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
| Autor: | Kaale, Lilian Daniel, Eikevik, Trygve Magne |
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| Zdroj: | In Journal of Food Engineering January 2013 114(2):242-248 |
| Databáze: | ScienceDirect |
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