10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3

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DOI registered
February 21, 2020 at 14:10:17 UTC
DOI last updated
October 31, 2021 at 16:14:00 UTC

URL

https://data.4tu.nl/articles/_/12715712/1

Metadata

Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations Dataset

Binh Truong,
Version 1 of Dataset published 2020 via 4TU.Centre for Research Data
Data set of the research "Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations"
https://doi.org/10.4121/uuid:ce6e39d9-ff27-458f-b519-ced6f0d937e3

Citation

Truong, B. (2020). Gelling of barramundi (Lates calcarifer) minced muscle as affected by high pressure processing at different temperatures and salt concentrations (Version 1) [Data set]. 4TU.Centre for Research Data. https://doi.org/10.4121/UUID:CE6E39D9-FF27-458F-B519-CED6F0D937E3