COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00151.x/fullpdf
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5. Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish;BAL'A;Food Microbiol,2000
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