Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage-Reference-Cited by-同舟云学术

Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage

Published:2000-01 Issue:1 Volume:65 Page:151-154
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Suvanich V.,Marshall D.L.,Jahncke M.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb15971.x/fullpdf

Reference28 articles.

1. APHA., 1992 . Compendium of Methods for The Microbiologic al Examination of Foods . Washington, D.C.: American Public Health Association. 1219 p.

2. C. Chou, 1993 . Evaluation of Quality Changes in Frozen Catfish(Ictalurus punctatus)Mince [M.S. thesis ]. Baton Rouge, La.: Louisiana State University.

3. S Dowdy, and S. Wearden, 1991 . Statistics for Research . 2nd ed. New York: Joh n Wiley & Sons. 629 p.

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