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Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products
Authors:
Morzel, M Heapes, MM Reville, WJ Arendt, EK
Citation:
M. Morzel et al., Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products, J SCI FOOD, 80(11), 2000, pp. 1691-1697
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