Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.
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DOI: 10.1016/j.foodres.2017.06.043
Abstract: This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques… read more here.
Keywords: sea; sous vide; vide cooking; steaming sous ... See more keywords