@article{2d5bb136b2054a5f85e599c21f641c29,
title = "Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products",
keywords = "Salmo, Starter, Fermentation, Food science, Ultrastructure, Lactic acid, Chemistry, Myofibril, Fish <Actinopterygii>, Biology, Biochemistry, Fishery, Anatomy, Bacteria, Genetics",
author = "Martine Morzel and Heapes, \{Mary M.\} and Willi Reville and Elke Arendt",
year = "2000",
doi = "10.1002/1097-0010(20000901)80:11<1691::aid-jsfa704>3.3.co;2-x",
language = "English",
volume = "80",
pages = "1691--1697",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley and Sons Ltd",
number = "11",
}