Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations

Journal of Aquatic Food Product Technology - Tập 29 Số 4 - Trang 373-382 - 2020
Binh Q. Truong1,2, Roman Buckow3, Minh H. Nguyen2,4
1Faculty of Fisheries, Nong Lam University, Ho Chi Minh, Vietnam
2School of Environmental and Life Sciences, The University of Newcastle, Callaghan, Australia
3Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition, Canberra, Australia
4School of Science and Health, Western Sydney University, Sydney, Australia

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