Texture of Fish and Fish Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-41900-3_16
Reference146 articles.
1. Abraha, B., Mahmud, A., Tessema, H. A., et al. (2018). Production of biscuit from Chinese sturgeon fish fillet powder (Acipenser sinensis): A snack food for children. Journal of Aquatic Food Product Technology, 27(10), 1048–1062. https://doi.org/10.1080/10498850.2018.1533906
2. Aguiar, D. H., Barros, M. M., Padovani, C. R., et al. (2005). Growth characteristics of skeletal muscle tissue in Oreochromis niloticus larvae fed on a lysine supplemented diet. Journal of Fish Biology, 67(5), 1287–1298. https://doi.org/10.1111/j.1095-8649.2005.00823.x
3. Ahongo, Y.-D., Le Cam, A., Montfort, J., et al. (2022). Gene expression profiling of trout muscle during flesh quality recovery following spawning. BMC Genomics, 23(1), 9. https://doi.org/10.1186/s12864-021-08228-3
4. Ando, M., Joka, M., Mochizuki, S., et al. (2001). Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage. Fisheries Science, 67(4), 744–751. https://doi.org/10.1046/j.1444-2906.2001.00315.x
5. Arsyad, M. A., Akazawa, T., Nozaki, C., et al. (2018). Effects of olive leaf powder supplemented to fish feed on muscle protein of red sea bream. Fish Physiology and Biochemistry, 44(5), 1299–1308. https://doi.org/10.1007/s10695-018-0521-1
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