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Details for article 21 of 30 found articles
| Title: |
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response |
| Author: |
Schmidt, Charlotte Vinther Plankensteiner, Lorenz Faxholm, Peter Lionet Olsen, Karsten Mouritsen, Ole G. Frøst, Michael Bom |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 23 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 21 of 30 found articles
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