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Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response. / Schmidt, Charlotte Vinther; Plankensteiner, Lorens; Faxholm, Peter Lionet; Olsen, Karsten; Mouritsen, Ole G.; Frøst, Michael Bom.
I:
International Journal of Gastronomy and Food Science, Bind 23, 100298, 2021.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Schmidt, CV, Plankensteiner, L, Faxholm, PL
, Olsen, K, Mouritsen, OG & Frøst, MB 2021, '
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response',
International Journal of Gastronomy and Food Science, bind 23, 100298.
https://doi.org/10.1016/j.ijgfs.2020.100298APA
Schmidt, C. V., Plankensteiner, L., Faxholm, P. L.
, Olsen, K., Mouritsen, O. G., & Frøst, M. B. (2021).
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response.
International Journal of Gastronomy and Food Science,
23, [100298].
https://doi.org/10.1016/j.ijgfs.2020.100298Vancouver
Schmidt CV, Plankensteiner L, Faxholm PL
, Olsen K, Mouritsen OG, Frøst MB.
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response.
International Journal of Gastronomy and Food Science. 2021;23. 100298.
https://doi.org/10.1016/j.ijgfs.2020.100298Author
Schmidt, Charlotte Vinther ; Plankensteiner, Lorens ; Faxholm, Peter Lionet ; Olsen, Karsten ; Mouritsen, Ole G. ; Frøst, Michael Bom. / Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response. I: International Journal of Gastronomy and Food Science. 2021 ; Bind 23.
Bibtex
@article{138657376cde4fa7a961fb1dea446943,
title = "Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response",
author = "Schmidt, {Charlotte Vinther} and Lorens Plankensteiner and Faxholm, {Peter Lionet} and Karsten Olsen and Mouritsen, {Ole G.} and Fr{\o}st, {Michael Bom}",
year = "2021",
doi = "10.1016/j.ijgfs.2020.100298",
language = "English",
volume = "23",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
AU - Schmidt, Charlotte Vinther
AU - Plankensteiner, Lorens
AU - Faxholm, Peter Lionet
AU - Olsen, Karsten
AU - Mouritsen, Ole G.
AU - Frøst, Michael Bom
PY - 2021
Y1 - 2021
U2 - 10.1016/j.ijgfs.2020.100298
DO - 10.1016/j.ijgfs.2020.100298
M3 - Journal article
VL - 23
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100298
ER -
