Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations
Datacite citation style:
Truong, Binh (2020): Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations. Version 1. 4TU.ResearchData. dataset. https://doi.org/10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3
Other citation styles (APA, Harvard, MLA, Vancouver, Chicago, IEEE) available at Datacite
Dataset
CC0
Data set of the research "Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations"
history
- 2020-02-21 first online, published, posted
publisher
4TU.Centre for Research Data
format
media types: application/vnd.openxmlformats-officedocument.wordprocessingml.document, application/zip
organizations
Nong Lam University, Faculty of Fisheries, Ho Chi Minh, Vietnam
DATA
files (1)
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899,721 bytesMD5:
b06065725ced79be9bda363b3d0dbfa3data.zip - download all files (zip)
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