Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions
This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (<i>Oreochromis niloticus</i>) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), wi...
| Үндсэн зохиолчид: | , , , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
MDPI AG
2022-11-01
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| Цуврал: | Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2304-8158/11/22/3681 |