Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different me...

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Detalles Bibliográficos
Autores principales: Shi, Shanshan, Wang, Xichang, Wu, Xugan, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020320/
https://www.ncbi.nlm.nih.gov/pubmed/32148820
http://dx.doi.org/10.1002/fsn3.1398

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020320/
https://www.ncbi.nlm.nih.gov/pubmed/32148820
http://dx.doi.org/10.1002/fsn3.1398

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