Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively...

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Detalles Bibliográficos
Autores principales: Li, Meng, Qi, Yanxia, Mu, Lin, Li, Zhibo, Zhao, Qiancheng, Sun, Jing, Jiang, Qinghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6393041/
https://www.ncbi.nlm.nih.gov/pubmed/30847154
http://dx.doi.org/10.1002/fsn3.921

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6393041/
https://www.ncbi.nlm.nih.gov/pubmed/30847154
http://dx.doi.org/10.1002/fsn3.921

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