Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor …
ZX Wu, DY Li, M Shen, ZY Wang, ZW Wang, YX Liu… - Food Chemistry, 2022 - Elsevier
Among 26 sous-vide cooking conditions of scallop adductor muscle (SAM), 65° C-5.5 h, 70°
C-1.5 h and 100° C-5 min were selected by the differential scanning calorimetry analysis …
C-1.5 h and 100° C-5 min were selected by the differential scanning calorimetry analysis …