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.
Revue:
Aquaculture

ISSN: 0044-8486

Année de publication: 2005

Volumen: 250

Número: 1-2

Pages: 215-231

Type: Article

DOI: 10.1016/J.AQUACULTURE.2005.04.057 GOOGLE SCHOLAR
La source de données: Scopus