Whenever the distinguishing features such as shape or skin pigmentation of fish are removed on processing, there can be doubt about the authenticity of the species if only a fillet or portion of flesh, as in a fish finger, is available for examination. If it is then...
CITATION STYLE
Mackie, I. M. (1996). Authenticity of fish. In Food Authentication (pp. 140–170). Springer US. https://doi.org/10.1007/978-1-4613-1119-5_5
Mendeley helps you to discover research relevant for your work.