Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Charlotte Vinther Schmidt, Lorenz Plankensteiner, Peter Lionet Faxholm, Karsten Olsen, Ole G. Mouritsen, Michael Bom Frøst
Topics & Concepts
LoligoSquidFood scienceTasteChemistryBiologyFisheryMeat and Animal Product QualityBee Products Chemical AnalysisOlfactory and Sensory Function Studies