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Effects of processing and ice storage on lipid classes and fatty acids of ray muscle (Raja clavata). Food Chemistry, 51(1), 95–98
DOI: 10.1016/0308-8146(94)90054-x
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Chemical composition of the muscle tissue of ray (Raja radiata) from Terranova. Food Chemistry, 44(2), 127–129
DOI: 10.1016/0308-8146(92)90324-U
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Loss of urea from the flesh of ray (Raja radiata) during the canning process. International Journal of Food Science and Technology, 26(2), 211–213
DOI: 10.1111/j.1365-2621.1991.tb01157.x