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, Lorens Plankensteiner, Peter Lionet Faxholm, Karsten Olsen, Ole G. Mouritsen, Michael Bom Frøst

Research output: Contribution to journalJournal articleResearchpeer-review

14 Citations (Scopus)
Original languageEnglish
Article number100298
JournalInternational Journal of Gastronomy and Food Science
Volume23
Number of pages11
ISSN1878-450X
DOIs
Publication statusPublished - 2021

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