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

Other citation styles (APA, Harvard, MLA, Vancouver, Chicago, IEEE) available at Datacite

Dataset

usage stats

1014

views

182

downloads

categories

keywords

barramundi, gel properties, high pressure, scanning electron microscopy

licence

CC0

export as...

RefWorks, BibTeX, Reference Manager, Endnote, DataCite, NLM, DC, CFF

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"

history