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

By M. Ayala, O. Albors, A. Blanco, A. Alcázar, E. Abellán, G. Zarzosa, F. Gil. 2005

89 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Ecology

View Paper: https://www.semanticscholar.org/paper/f1a1e48567a38e833fdaa1392d5d7b287c792b80