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    Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet

    Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet by Tsai, Yung-Hsiang, Kung, Hsien-Feng, Lin, Chung-Saint, Hwang, Chiu-Chu, Lou, Su-Shing, Huang, Chun-Yung, Chang, Sam K. C., Lee, Yi-Chen

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