Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets
Author:
Affiliation:
1. Food Processing and Sensory Quality Research Unit USDA‐ARS Southern Regional Research Center New Orleans LA USA
Funder
U.S. Department of Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.465
Reference28 articles.
1. An Outbreak of Escherichia coli 0157:H7 Colitis Associated with Consumption of Precooked Meat Patties
2. Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage
3. The effect of microwaves on nutrient value of foods
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