TY - DATA
T1 - Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations
PY - 2020/02/21
AU - Binh Truong
UR - 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
DO - 10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3
KW - barramundi
KW - gel properties
KW - high pressure
KW - scanning electron microscopy
N2 - Data set of the research "Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations"
ER -