Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications

Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat...

Descripción completa

Detalles Bibliográficos
Autores principales: Hassoun, Abdo, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353598/
https://www.ncbi.nlm.nih.gov/pubmed/32532043
http://dx.doi.org/10.3390/foods9060767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353598/
https://www.ncbi.nlm.nih.gov/pubmed/32532043
http://dx.doi.org/10.3390/foods9060767

Ejemplares similares