The appearance of whole fish Nile tilapia after subjected to CO2 pasteurization at 40 oC and for 15 min with the following pressures: A. No treatment, B. 70 bar, C. 75 bar, D. 80 bar, E. 85 bar, and F. 90 bar
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The appearance of whole fish Nile tilapia after subjected to CO2 pasteurization at 40 oC and for 15 min with the following pressures: A. No treatment, B. 70 bar, C. 75 bar, D. 80 bar, E. 85 bar, and F. 90 bar |
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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 |