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International Journal of Food Science
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International Journal of Food Science
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2018
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Article
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Fig 3
/
Review Article
Effect of Freezing on the Shelf Life of Salmon
Figure 3
Salmon fish fillet in longitudinal section, beneath the skin, to present the W-shape of myomere and the two muscle types (Figure
3
is reproduced from [
21
] [under the Creative Commons Attribution License/public domain]).