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Cephalopod gastronomy - a promise for the future
Ole G. Mouritsen
, Klavs Styrbæk
137
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Food Science
Marinating
100%
Boiling
100%
Foodways
100%
Flavor Properties
100%
Fat Content
100%
Texture Properties
100%
Gastronomy
100%
Omega 3 Fatty Acid
100%
Micronutrient
100%
Steaming
100%
Keyphrases
Cephalopods
100%
Gastronomy
100%
Chefs
25%
Protein Source
12%
World Population
12%
Marine Food
12%
Culinary Practices
12%
Fat Content
12%
Nutritional Sources
12%
Meat
12%
Flavor Properties
12%
South-East Asia
12%
Frying
12%
North America
12%
Octopus
12%
Micronutrients
12%
Superconducting Quantum Interference Device (SQUID)
12%
Southern Europe
12%
Cuttlefish
12%
Omega-3 Fatty Acids
12%
Intestine
12%
Fisheries
12%
Specific Species
12%
Animal Production
12%
Northern Europe
12%
Food Culture
12%
Liver
12%
Texture Properties
12%
Steam
12%
Coleoidea
12%