Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Artikelnummer | 100298 |
Tidsskrift | International Journal of Gastronomy and Food Science |
Vol/bind | 23 |
Antal sider | 11 |
ISSN | 1878-450X |
DOI | |
Status | Udgivet - 2021 |
ID: 253568418