JHED | Volume 29 | FPP (1) - Effects of sous vide cooking on physicochemical properties of squid.

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EFFECTS OF SOUS VIDE COOKING ON PHYSICOCHEMICAL PROPERTIES OF SQUID

Zhenkun Cui, Halyna Dubova, Haizhen Mo*

Key words: Squid, Sous vide cooking, Physicochemical property, Texture.

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VOLUME 29 | Food Production and Processing (1)

Zhenkun Cui, Halyna Dubova, Haizhen Mo (2019).
Effects of sous vide cooking on physicochemical properties of squid.

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Zhenkun Cui, Halyna Dubova, Haizhen Mo*

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