# Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake ( <i>Merluccius hubbsi</i> ) fillets

> Research article (Journal of Food Science, 2022) · cited 10× · AI/ML

**Wikidata**: [openalex:W4210737669](https://www.wikidata.org/wiki/openalex:W4210737669)  
**Source**: https://4ort.xyz/entity/structure-of-fish-proteins-as-modified-by-salting-procedures-a-rheological-and-ultrastructural-analysis-of-hake-i-merluc