Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid
Author:
Affiliation:
1. Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Aksaray, Turkey
2. Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Funder
Scientific Research Projects of Selcuk University
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2092433
Reference63 articles.
1. Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)
2. Fatty acid profiles of Paper Squid (Loligo edulis, Hoyle)
3. Fatty acids and elemental composition as biomarkers of Octopus vulgaris populations: Does origin matter?
4. Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
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