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Journal: FoodsVolume: 12Number: 568
Article: Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
  • Authors:
  • Jaksuma Pongsetkul1,*,
  • Supatcharee Siriwong2 and
  • Kanjana Thumanu2
  • et al.
Link: https://www.mdpi.com/2304-8158/12/3/568

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