@misc{https://doi.org/10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3,
  doi = {10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3},
  url = {https://data.4tu.nl/articles/dataset/Gelling_of_barramundi_Lates_calcarifer_minced_muscle_as_affected_by_high_pressure_processing_at_different_temperatures_and_salt_concentrations/12715712/1},
  author = {Truong, Binh},
  keywords = {barramundi, gel properties, high pressure, scanning electron microscopy},
  title = {Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations},
  publisher = {4TU.Centre for Research Data},
  year = {2020},
  copyright = {CC0},
}