Effect of different cooking methods on sensory quality...

Food Science & Nutrition 2020 / 04 Vol. 8; Iss. 4

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

Feng, Qiufeng, Jiang, Suisui, Feng, Xiao, Zhou, Xiaodong, Wang, Haiyan, Li, Yujin, Wang, Jinmei, Tang, Shuwei, Chen, Yiping, Zhao, Yuanhui
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Volume:
8
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1483
Date:
April, 2020
File:
PDF, 2.66 MB
2020
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