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.
Aldizkaria:
Aquaculture

ISSN: 0044-8486

Argitalpen urtea: 2005

Alea: 250

Zenbakia: 1-2

Orrialdeak: 215-231

Mota: Artikulua

DOI: 10.1016/J.AQUACULTURE.2005.04.057 GOOGLE SCHOLAR
Datuen iturria: Scopus