Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing

  1. Ayala, M.D.
  2. López Albors, O.
  3. Blanco, A.
  4. García Alcázar, A.
  5. Abellán, E.
  6. Ramírez Zarzosa, G.
  7. Gil, F.
Journal:
Aquaculture

ISSN: 0044-8486

Year of publication: 2005

Volume: 250

Issue: 1-2

Pages: 215-231

Type: Article

DOI: 10.1016/J.AQUACULTURE.2005.04.057 GOOGLE SCHOLAR
Data source: Scopus