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Artur Głuchowski
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Artur Głuchowski
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Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products
by
Artur
Głuchowski
,
Ewa Czarniecka-Skubina
,
Jarosława Rutkowska
Published in
Molecules
(2020)
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2
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon ( Salmo salar )
by
Artur
Głuchowski
,
Ewa Czarniecka-Skubina
,
Grażyna Wasiak-Zys
,
Dorota Nowak
Published in
Foods
(2019)
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3
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
by
Artur
Głuchowski
,
Ewa Czarniecka-Skubina
,
Grażyna Wasiak-Zys
,
Dorota Nowak
Published in
Foods
(2019)
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Related Subjects
salmon
color
consumer testing
sensory quality
sous-vide cooking
texture
Chemical technology
TP1-1185
chemical composition
cooking loss
fatty acids
microbiology
roasting
sous-vide
steaming
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