Textural properties of cultured and wild fish meat.

• 1 January 1989
• journal article
• Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
• Vol. 55  (2) , 363-368
• https://doi.org/10.2331/suisan.55.363

Abstract

Keywords

• TEXTURAL PROPERTIES
• WILD FISH
• FISH MEAT
• PROPERTIES OF CULTURED