Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response-Reference-Cited by-同舟云学术

Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

Published:2021-04 Issue: Volume:23 Page:100298
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Schmidt Charlotte Vinther,Plankensteiner Lorenz,Faxholm Peter Lionet^ORCID,Olsen Karsten,Mouritsen Ole G.^ORCID,Frøst Michael Bom

Funder

Nordea-fonden

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference40 articles.

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3. Interrelations among physical characteristics, sensory perception and oral processing of proteinbased soft-solid structures;Çakır;Food Hydrocolloids,2012

4. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times;Christensen;Meat Sci.,2013

5. Sensory characteristics of meat cooked for prolonged times at low temperature;Christensen;Meat Sci.,2012

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