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

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)

  • 899,721 bytesMD5:b06065725ced79be9bda363b3d0dbfa3data.zip