# Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics

> Research article (International Journal of Food Science & Technology, 2020) · cited 12× · AI/ML

**Wikidata**: [openalex:W3112401308](https://www.wikidata.org/wiki/openalex:W3112401308)  
**Source**: https://4ort.xyz/entity/sous-vide-pretreatment-in-cooking-sturgeon-fish-burger-effects-on-physicochemical-properties-and-sensory-characteristics