[HTML][HTML] Advances and Drawbacks of Sous-Vide Technique—A Critical Review
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality,
has become a transformative method in culinary arts. This review examines the technical …
has become a transformative method in culinary arts. This review examines the technical …
The impact of cooking methods on the physical, sensory, and nutritional quality of fish
This review aims to provide a better understanding on different cooking methods and their
effects on the safety and quality on the fish. Each cooking method offers different desired …
effects on the safety and quality on the fish. Each cooking method offers different desired …
[HTML][HTML] Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Trichiurus haumela) during Thermal Processing
W Zheng, R Yang, S Shui, H Yan, J Song, X Ying… - Foods, 2024 - mdpi.com
To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-
net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the …
net hairtail (Trichiurus haumela, HH, TH, and RH) during thermal processing, the …
[PDF][PDF] ORGANOLEPTIC AND PHYSICOCHEMICAL CHARACTERISTICS OF CONVENTIONAL AND MICROWAVE PROCESSING OF SATAY KOMOH FROM MEAT …
DH Hardoko, TB Jorghi - rjoas.com
Satay as a traditional Indonesian product is still sold directly in fresh processed form and
none has been sold in frozen processed form. So far, various types of satay have been …
none has been sold in frozen processed form. So far, various types of satay have been …
[引用][C] Wpływ rodzaju techniki obróbki kulinarnej na jakość filetów z karpia (Cyprinus carpio) pokrytych powłoką furcelleranowo-żelatynową
M Modzelewska-Kapituła, K Tkacz, W Mozolewski… - Przemysł Spożywczy, 2023