| Original language | English |
|---|---|
| Title of host publication | Improving Seafood Products for the Consumer |
| Editors | T Børresen |
| Publisher | CRC Press |
| Pages | 465-489 |
| ISBN (Print) | 9781845690199 |
| Publication status | Published - 2008 |
The biological basis of variability in the texture of fish flesh
Research output: Chapter in Book/Report/Conference proceeding › Chapter
7
Citations
(Scopus)