Effects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)

Article

Abstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organole

Palabras claves:

FAT, FISH, Protein content, Vacuum cooking (cook-vide)

Autores:

Andrés-Bello A., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus