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Journal: Foods, 2020
Volume: 9
Number: 1541
1541
Article: Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking
Authors: by Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund and Kaisu Honkapää
Link: https://www.mdpi.com/2304-8158/9/11/1541

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