Comparison on Qualities of Chum Salmon (Oncorhynchus keta) Dorsal Muscles Cooked Using Superheated Steam and Other Heating Methods
Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai & Nobutaka Suzuki · Asian Food Science Journal · 2018
Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking...
Open access
Research Article
10.9734/AFSJ/2018/42136