Optimum Cooking Conditions for Shrimp and Atlantic Salmon-Reference-Cited by-同舟云学术

Optimum Cooking Conditions for Shrimp and Atlantic Salmon

Published:2013-02 Issue:2 Volume:78 Page:S303-S313
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Brookmire Lauren¹,Mallikarjunan P.¹,Jahncke M.,Grisso R.¹

Affiliation:

1. Dept. of Biological Systems Engineering; Virginia Polytechnic Inst. and State Univ.; Blacksburg; VA; 24061; U.S.A.

Publisher

Wiley

Subject

Food Science

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3. Changes in composition of mussels due to thermal processing;Casales;J Food Sci,1988

4. Economic values associated with seafood safety and implementation of seafood Hazard Analysis Critical Control Point (HACCP) programmes;Cato;FAO Fisheries Technical Paper Rome FAO,1998

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