Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails

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

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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