Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails-Reference-Cited by-同舟云学术

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Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

Published:2022-01-22 Issue: Volume: Page:1-28
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Humaid Sami¹²,Nayyar Dhriti¹,Bolton Jason³⁴,Bayer Robert¹,Skonberg Denise I.¹

Affiliation:

1. School of Food and Agriculture, University of Maine, Orono, Maine, USA

2. Department of Food Sciences and Technology, Hadramout University, Mukalla, Yemen

3. Cooperative Extension, University of Maine, Orono, Maine, USA

4. Maine Business School, Innovation Program, 798 Student Innovation Center, Orono, Maine, USA

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture, Agricultural Research

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.2024474

Reference58 articles.

1. Physiochemical changes in sous-vide and conventionally cooked meat

2. Sous vide cooking: A review

3. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures

4. Model for heat and mass transport during cooking of cod loin in a convection oven

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09

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