Microbiological and color quality changes of channel catfish frame mince during chilled and frozen storage

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 151-154

  Suvanich, V ^a   Marshall, D L ^b   Jahncke, M L ^c  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c Virginia Sea Grant Program   (United States)

Author keywords

Catfish; Color; Microorganisms; Mince; Quality

Indexed keywords

EID: 0034123017     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15971.x     Document Type: Article

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