Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Lit...

por Das, Rupali, Mehta, Naresh Kumar, Ngasotter, Soibam, Balange, Amjad K., Nayak, Binaya Bhusan, Murthy, Lakshmi Narasimha, Xavier, K.A. Martin
Publicado 2023