Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle-Reference-Cited by-同舟云学术

Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle

Published:2022-11 Issue: Volume:394 Page:133470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Zi-Xuan,Li De-Yang,Shen Miao,Wang Zi-Ye,Wang Zi-Wei,Liu Yu-Xin,Bai Yan-Hong,Zhou Da-Yong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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4. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork-a combined NMR and sensory study;Bertram;Meat Science,2005

5. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days;Bertram;Meat Science,2007

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