Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations (dataset)

Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations

doi: 10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3

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

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barramundi, gel properties, high pressure, scanning electron microscopy

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by Binh Truong

Data set of the research "Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations"

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