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Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products
This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional...
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| Опубликовано в: : | Molecules |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7729892/ https://ncbi.nlm.nih.gov/pubmed/33271777 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25235661 |
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