Chemical and nutritional properties of channel and hybrid catfish byproducts-Reference-Cited by-同舟云学术

Chemical and nutritional properties of channel and hybrid catfish byproducts

Published:2017-05-17 Issue:5 Volume:5 Page:981-988
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bechtel Peter J.¹^ORCID,Bland John M.¹,Bett‐Garber Karen L.¹^ORCID,Grimm Casey C.¹,Brashear Suzanne S.¹,Lloyd Steven W.¹,Watson Michael A.¹,Lea Jeanne M.¹

Affiliation:

1. USDA‐ARS Southern Regional Research Center Food Processing and Sensory Quality Unit New Orleans LA USA

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.483

Reference35 articles.

1. 1990 Association of Official Analytical Chemists Arlington VA AOAC Official methods of analysis

2. Advances in Seafood Byproducts: 2002 Conference Proceedings

3. PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMON

4. Nutritional Properties of Pollock, Cod and Salmon Processing By-Products

5. CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (SEBASTES ALUTUS) WHOLE FISH AND BY-PRODUCTS

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