Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|12|2700-2706

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.12, 2015-12, pp. : 2700-2706

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