Studies on gelation of actomyosin and miced muscle of blue whiting (Micromesistius poutassou) and squid (Toradopsis eblanae)
Ayensa, G.; Montero, P.; Borderías, J. (1997). Studies on gelation of actomyosin and miced muscle of blue whiting (Micromesistius poutassou) and squid (Toradopsis eblanae), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 161-170
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
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