Sous-vide cooking: Effects on seafood quality and combination with other hurdles
Serap Coşansu, Sühendan Mol, Güliz Haskaraca
Topics & Concepts
Food scienceSous videAromaPasteurizationPreservativeLipid oxidationShelf lifeChemistryPascalizationMoistureAnaerobic exerciseHigh pressureAntioxidantBiologyPhysicsBiochemistryPhysiologyOrganic chemistryEngineering physicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology