Cite
HARVARD Citation
Li, D. et al. (2018). Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing. International journal of food properties. 21 (1), pp. 1291-1302. [Online].
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Li, D. et al. (2018). Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing. International journal of food properties. 21 (1), pp. 1291-1302. [Online].