Article Versions Notes

Huang C-H, Lin C-S, Lee Y-C, Ciou J-W, Kuo C-H, Huang C-Y, Tseng C-H, Tsai Y-H. Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing. Biology. 2022; 11(9):1307. https://doi.org/10.3390/biology11091307

Huang, Chih-Hsiung, Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chia-Hung Kuo, Chun-Yung Huang, Chih-Hua Tseng, and Yung-Hsiang Tsai. 2022. "Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing" Biology 11, no. 9: 1307. https://doi.org/10.3390/biology11091307

Huang, C. -H., Lin, C. -S., Lee, Y. -C., Ciou, J. -W., Kuo, C. -H., Huang, C. -Y., Tseng, C. -H., & Tsai, Y. -H. (2022). Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing. Biology, 11(9), 1307. https://doi.org/10.3390/biology11091307