Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber ( Apostichopus japonicus )
Author:
Affiliation:
1. College of Food Science and EngineeringDalian Ocean University Dalian China
2. Liaoning Provincial Aquatic Products AnalyzingTesting and Processing Technology Scientific Service Centre Dalian China
3. Dalian Caishendao group company Dalian China
Funder
Foundation of Liaoning Educational Committee
National Key R&D Program of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.921
Reference48 articles.
1. True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)
2. Sous vide cooking: A review
3. Chemical composition of the giant red sea cucumber,Parastichopus californicus, commercially harvested in Alaska
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