Effect of HPCD (40 °C and 15 min) of hardness of fillet. Bars with the same letter were not significantly different. Vertical lines indicate standard deviation.
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Effect of HPCD (40 °C and 15 min) of hardness of fillet. Bars with the same letter were not significantly different. Vertical lines indicate standard deviation. |
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| Part of: Sugiharto SP, Bintoro N, Karyadi JNW, Pranoto Y (2020) Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia. Research Ideas and Outcomes 6: e56887. https://doi.org/10.3897/rio.6.e56887 |