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Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 °C, 20 min and 63 °C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color an...
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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6723074/ https://ncbi.nlm.nih.gov/pubmed/31394833 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080323 |
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