Chemical and nutritional properties of channel and hybrid catfish byproducts
Author:
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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