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The microstructure and texture of cooked scallop

July 22, 1981

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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.

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Seafood
Authors:
Christopher J. Findlay
D. W. Stanley