發送短信 : Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

__    __   __   __    _  _      ___      ______  
\ \\ / //  \ \\/ //  | \| ||   / _ \\   /_   _// 
 \ \/ //    \ ` //   |  ' ||  | / \ ||    | ||   
  \  //      | ||    | .  ||  | \_/ ||   _| ||   
   \//       |_||    |_|\_||   \___//   /__//    
    `        `-`'    `-` -`    `---`    `--`