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1 Ergebnisse
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Process optimization and evaluation of the effects of diffe..:
Das, Rupali
;
Mehta, Naresh Kumar
;
Ngasotter, Soibam
...
Heliyon. 9 (2023) 6 - p. e16438 , 2023
Link:
https://doi.org/10.1016/j.heliyon.2023.e16438
RT Journal T1
Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.heliyon.2023.e16438&Exemplar=1&LAN=DE A1 Das, Rupali A1 Mehta, Naresh Kumar A1 Ngasotter, Soibam A1 Balange, Amjad K. A1 Nayak, Binaya Bhusan A1 Murthy, Lakshmi Narasimha A1 Xavier, K.A. Martin PB Elsevier BV YR 2023 SN 2405-8440 JF Heliyon VO 9 IS 6 SP e16438 LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2023.e16438 DO https://doi.org/10.1016/j.heliyon.2023.e16438 SF ELIB - SuUB Bremen
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