Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °C

✍ Scribed by H. Wang; A.M. Liceaga-Gesualdo; E.C.Y. Li-Chan

• Book ID: 108825098
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 165 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb08242.x