Postmortem biochemical and textural changes in the adductor muscle of Catarina scallop stored at 0C

Víctor M. Ocaño-Higuera, Alfonso N. Maeda-Martínez, María E. Lugo-Sánchez, Ramón Pacheco-Aguilar

Research output: Contribution to journalArticle

21 Scopus citations
Original languageAmerican English
Pages (from-to)373-389
Number of pages17
JournalJournal of Food Biochemistry
DOIs
StatePublished - 1 Aug 2006

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