Citations (19)
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Avtar Singh, Ajay Mittal & Soottawat Benjakul. (2022) Full Utilization of Squid Meat and Its Processing By-products: Revisit. Food Reviews International 38:4, pages 455-479.
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Monika Kowalska-Góralska, Krzysztof Formicki, Zbigniew Dobrzański, Anna Wondołowska-Grabowska, Elżbieta Skrzyńska, Agata Korzelecka-Orkisz, Arkadiusz Nędzarek & Adam Tański. (2020)
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M. A. Muhasinath, N. K. Mehta, R. Prasadnaik, M. K. Chouksey & B. B. Nayak. (2018) Effect of Delay in Deskinning and Lipid Oxidation on Pink Discoloration of Squid During Ice Storage. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 89:2, pages 449-454.
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