Original language | English |
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Article number | 100298 |
Journal | International Journal of Gastronomy and Food Science |
Volume | 23 |
Number of pages | 11 |
ISSN | 1878-450X |
DOIs | |
Publication status | Published - 2021 |
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 journal › Journal article › Research › peer-review
14
Citations
(Scopus)