Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography
Sarah, Schroeder, Anne, Savage, John, Grigor, Keith, Sturrock, Philip, Cassidy, Stefan, Töpfl, Jonathan, D. WilkinLangue:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03803-9
Date:
May, 2019
Fichier:
PDF, 1.60 MB
english, 2019