Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus) Article

Ahmad, Imran, Traynor, Mark P. (2022). Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus) . 31(6), 508-524. 10.1080/10498850.2022.2077157

cited authors

  • Ahmad, Imran; Traynor, Mark P

authors

publication date

  • July 3, 2022

keywords

  • FENNEROPENAEUS-INDICUS
  • Food Science & Technology
  • HYDROSTATIC-PRESSURE
  • High-pressure processing
  • INACTIVATION
  • LOW-TEMPERATURE
  • Life Sciences & Biomedicine
  • MEAT
  • QUALITY CHANGES
  • SALMON SALMO-SALAR
  • SHELF-LIFE
  • SPOILAGE
  • STORAGE
  • Science & Technology
  • sensory
  • sous vide processing
  • texture
  • white shrimps

Digital Object Identifier (DOI)

publisher

  • TAYLOR & FRANCIS INC

start page

  • 508

end page

  • 524

volume

  • 31

issue

  • 6