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Research at St Andrews

The biological basis of variability in the texture of fish flesh

Research output: Chapter in Book/Report/Conference proceedingChapter

Details

Original languageEnglish
Title of host publicationImproving Seafood Products for the Consumer
EditorsT Børresen
PublisherCRC Press
Pages465-489
ISBN (Print)9781845690199
Publication statusPublished - 2008

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