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

DOI

77

Citations

49

References

2005

Year

M. D. Ayala, Octavio López‐Albors, Alfonso Blanco, A. García Alcázar, E. Abellán, Gregorio Ramírez Zarzosa, Francisco Gil
Aquaculture

References

YearCitations

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