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Abstract: Texture is one of the most important quality attributes of fish fillets, and accurate assessment of variation in this attribute, as affected by storage and handling, is critical in providing consistent quality product. Trout fillets received 4 treatments: 3‐d refrigeration (R3), 7‐d refrigeration (R7), 3‐d refrigeration followed by 30‐d frozen storage (R3F30), and 7‐d refrigeration followed...
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