Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
| Autor: | Schmidt, Charlotte Vinther, Plankensteiner, Lorenz, Faxholm, Peter Lionet, Olsen, Karsten, Mouritsen, Ole G., Frøst, Michael Bom |
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| Zdroj: | In International Journal of Gastronomy and Food Science April 2021 23 |
| Databáze: | ScienceDirect |
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