Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch
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DOI: 10.3390/foods11233811
Abstract: The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well… read more here.
Keywords: sous vide; raw sous; wild farmed; farmed pikeperch ... See more keywords