Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water-Reference-Cited by-同舟云学术

Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

Published:2017-05-15 Issue:8 Volume:52 Page:1844-1851
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Carissa H.¹^ORCID,Bland John M.¹,Bechtel Peter J.¹

Affiliation:

1. Food Processing and Sensory Quality Research Unit; USDA-ARS, Southern Regional Research Center; New Orleans LA 70124 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13459/fullpdf

Reference35 articles.

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