<http://schema.org/description>
"Popular consumer cookbooks generally define the &amp;quot;doneness&amp;quot; of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be done before fully cooked. Also, fish can easily be overcooked and dry."^^<http://www.w3.org/2001/XMLSchema#string>
<http://medicalxpress.com/news/2013-02-optimum-cooking-shrimp-salmon.html>