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. 2020 Mar 16;10(4):495–506. doi: 10.1002/2211-5463.12826

Fig. 12.

Fig. 12

Cross‐linking of four different fish fillets subjected to AcTG‐1 treatment. After adding AcTG‐1 and incubating at 8°C, pieces of cod were glued together into one piece as shown above. The fish fillets were then subjected to different treatments: (A) refrigeration, (B) freeze‐thawing, (C) frying and (D) boiling at 100 °C.