Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 °c as a function of time

  1. García, M.L.
  2. Martín-Benito, J.
  3. Solas, M.T.
  4. Fernández, B.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 1999

Volume: 47

Issue: 9

Pages: 3809-3815

Type: Article

DOI: 10.1021/JF980925M GOOGLE SCHOLAR
Data source: Scopus