Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer ) minced muscle-Reference-Cited by-同舟云学术

Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer ) minced muscle

Author:

Truong Binh Q.¹²,Buckow Roman³,Nguyen Minh H.¹⁴,Furst John⁵

Affiliation:

1. School of Environmental and Life Sciences; The University of Newcastle; Australia; Address: 10 Chittaway Road Ourimbah NSW 2258 Australia

2. Commonwealth Scientific and Industrial Research Organisation; Food and Nutrition; Australia; Address: 671 Sneydes Rd, Werribee VIC 3030 Australia

3. School of Science and Health, Western Sydney University; Australia; Address: Narellan Road Campbelltown NSW 2560 Australia

4. Faculty of Fisheries, Nong Lam University; Vietnam; Address: Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam

5. School of Mathematical and Physical Sciences; The University of Newcastle; Australia; Address: University Dr Callaghan NSW 2308 Australia

Funder

Commonwealth Scientific and Industrial Research Organisation

Australian Aid program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference40 articles.

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献