Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (steaming, mi...

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Detalles Bibliográficos
Autores principales: Feng, Qiufeng, Jiang, Suisui, Feng, Xiao, Zhou, Xiaodong, Wang, Haiyan, Li, Yujin, Wang, Jinmei, Tang, Shuwei, Chen, Yiping, Zhao, Yuanhui
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/PMC7174215/
https://www.ncbi.nlm.nih.gov/pubmed/32328262
http://dx.doi.org/10.1002/fsn3.1483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174215/
https://www.ncbi.nlm.nih.gov/pubmed/32328262
http://dx.doi.org/10.1002/fsn3.1483

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