Role of organic acids during processing to improve quality of channel catfish fillets

Journal of Food Protection

Volumn 61, Issue 4, 1998, Pages 495-498

  Fernandes, Custy F ^a   Flick, George J ^b   Cohen, Jennifer ^b   Thomas, Tasha B ^c  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c N Carolina Agric Tech State Univ   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; CARBOXYLIC ACID; FOOD PROCESSING; INDUCED HYPOTHERMIA; LACTIC ACID; MICROBIAL ENUMERATION; PROPIONIC ACID;

ICTALURUS PUNCTATUS;

EID: 0032055657     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.4.495     Document Type: Article

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