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Original Articles

Structure and composition of fish muscle

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Pages 175-197 | Published online: 03 Nov 2009

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Shaobo Li, Zhifei He, Ying Hu & Hongjun Li. (2019) Shotgun proteomic analysis of protein profile changes in female rabbit meat: the effect of breed and age. Italian Journal of Animal Science 18:1, pages 1335-1344.
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Bereket Abraha, Abdu Mahmud, Habtamu Admassu, Habte-Michael Habte-Tsion, Wenshui Xia & Fang Yang. (2018) Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children. Journal of Aquatic Food Product Technology 27:10, pages 1048-1062.
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Yongtao Liu, Xiaohui Ai, Fuhua Wang, Wenwen Suo, Qiuhong Yang, Hong Yang & Ning Xu. (2015) Determination of Niclosamide in Aquatic Animal Tissue by a Novel Extraction Procedure and High-Performance Liquid Chromatography–Heated Electrospray Ionization-Tandem Mass Spectrometry. Analytical Letters 48:6, pages 929-943.
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Berna Kilinc, Sukran Cakli, Tolga Dincer & Sebnem Tolasa. (2009) Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C. Journal of Aquatic Food Product Technology 18:1-2, pages 3-17.
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AnaM. Herrero. (2008) Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems. Critical Reviews in Food Science and Nutrition 48:6, pages 512-523.
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Durita Nielsen, Grethe Hyldig, HenrikH. Nielsen & Jette Nielsen. (2004) Sensory Properties of Marinated Herring (Clupea harengus)-Influence of Fishing Ground and Season. Journal of Aquatic Food Product Technology 13:3, pages 3-24.
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V. Venugopal & F. Shahidi. (1998) Traditional methods to process underutilized fish species for human consumption. Food Reviews International 14:1, pages 35-97.
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