Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat
Oladipupo Odunayo Olatunde, Soottawat Benjakul
Topics & Concepts
Shelf lifeLightnessFood scienceLipid oxidationChemistryEnvironmental scienceAnimal scienceBiologyComputer scienceBiochemistryAntioxidantComputer visionMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology