Effects of cooking methods on the quality and safety of crayfish ( <i>Astacus leptodactylus</i> Eschscholtz, 1823) during chilled storage-Reference-Cited by-同舟云学术

Effects of cooking methods on the quality and safety of crayfish ( Astacus leptodactylus Eschscholtz, 1823) during chilled storage

Published:2022-07-04 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Özturan Samime¹^ORCID,Ünal Şengör Gülgün F.²^ORCID

Affiliation:

1. Graduate School of Natural and Applied, Department of Fisheries and Seafood Processing Technology Doctorate Program Istanbul University Istanbul Turkey

2. Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Division of Food Safety Istanbul University Istanbul Turkey

Funder

Bilimsel Araştirma Projeleri Birimi, Istanbul Üniversitesi

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16887

Reference57 articles.

1. Use of natural antioxidants in sous vide tilapia fillet

2. Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage;Asmaa A. A.;International Food Research Journal,2015

3. Sous vide cooking: A review

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