Product development and consumer acceptability of soup made from Clarias gariepinus-Reference-Cited by-同舟云学术

Product development and consumer acceptability of soup made from Clarias gariepinus

Published:2020-01-01 Issue:1 Volume:18 Page:572-579
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Bothma Carina¹^ORCID,Cronjé Natasha²^ORCID,Koen Mandie³,Hugo Arno¹

Affiliation:

1. Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa

2. Department of Consumer Science, University of the Free State, Bloemfontein, South Africa

3. Entecom Food Safety, Bloemfontein, South Africa

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1800826

Reference46 articles.

1. Human health risk assessment for silver catfish Schilbe intermedius Rüppell, 1832, from two impoundments in the Olifants River, Limpopo, South Africa

2. Sensory quality of smoked Clarias gariepinus (Burchell, 1822) as affected by spices packaging methods

3. Alfaro, D. 2020. A guide to different types of wheat flour. Retrieved June 3, 2020, from https://www.thespruceeats.com/all-about-flour-995124#cake-flour

4. Functional Roles of Fatty Acids and Their Effects on Human Health

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