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Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L.

María Jesús Periago, M. D. Ayala, Octavio López‐Albors, I. Abdel, Carmen Martínez‐Graciá, Alicia García-Alcázar, Gaspar Ros, F. Gil

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Key concepts: Dicentrarchus, Flesh, Sea bass, Chewiness, Biology, Hydroxyproline, Animal science, Food science

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Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. — Research Paper | ScholarLens