Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails
Author:
Affiliation:
1. School of Food and Agriculture Univ. of Maine 5735 Hitchner Hall Orono ME 04469 U.S.A.
2. Cooperative Extension Univ. of Maine 5735 Hitchner Hall Orono ME 04469 U.S.A.
3. Innovation Engineering 798 Student Innovation Center Orono ME 04469 U.S.A.
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14954
Reference49 articles.
1. High pressure treatment effects on cod (Gadus morhua) muscle
2. Sous vide cooking: A review
3. Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage
4. Structural Changes in Foods Caused by High-Pressure Processing
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