It showed highly significant positive correlations with lightness ( L *), whiteness (W), and sensory scores for color and texture (r = 0.96, 0.96, 0.85, and 0.88, respectively), and a strongly significant negative correlation with redness ( a *) (r = −0.95).
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Tailored Fermentation of Large Yellow Croaker Surimi Balls with Direct Vat Set Starters: Effects on Physicochemical and Sensory Properties.
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