Fish flesh structure and the role of collagen: Its post-mortem aspects and implications for fish processing
Bremner, H.A. (1992). Fish flesh structure and the role of collagen: Its post-mortem aspects and implications for fish processing, in: Huss, H.H. et al. Quality assurance in the fish industry. pp. 39-62
In: Huss, H.H.; Jakobsen, M.; Liston, J. (Ed.) (1992). Quality assurance in the fish industry. Developments in food science, 30. Elsevier: Amsterdam. ISBN 0-444-89077-7. viii, 587 pp.
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345
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