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Showing 1 to 1 of 1 for “"shrimp. oysters"”.
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Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish
… baked, poached; tilapia: baked, pan-fried; and shrimp: boiled) cooked to 64°C ± 1 and 74°C ± 1 were liked equally (p > 0.05), with mean hedonic scores falling between 6 (like slightly) and 7 (like moderately). A trained descriptive panel (n = 7) reviewed visual and non-oral texture indicators of …