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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

De-Yang LiSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Ying HuangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Ke-Xin WangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Xiu-Ping DongSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaCorrespondence[email protected]
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Da YuSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Li-Hong GeSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Da-Yong ZhouSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Chen-Xu YuSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of China;Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa, USAView further author information
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Pages 1291-1302 | Received 26 Oct 2017, Accepted 31 Mar 2018, Published online: 29 Jun 2018

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