| Original language | American English |
|---|---|
| Pages (from-to) | 373-389 |
| Number of pages | 17 |
| Journal | Journal of Food Biochemistry |
| DOIs | |
| State | Published - 1 Aug 2006 |
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Ocaño-Higuera, V. M., Maeda-Martínez, A. N., Lugo-Sánchez, M. E., & Pacheco-Aguilar, R. (2006). Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C. Journal of Food Biochemistry, 373-389. https://doi.org/10.1111/j.1745-4514.2006.00071.x