The microstructure and texture of cooked scallop
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Findlay, C. J., & Stanley, D. W. (1981). The microstructure and texture of cooked scallop. Canadian Institute of Food Science and Technology Journal-Journal de l’Institut Canadien de Science et Technologie Alimentaires, 14(3), 166. http://dx.doi.org/10.1016/S0315-5463(81)72777-9