Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

Food Microbiology

Volumn 17, Issue 6, 2000, Pages 625-631

  Bal'a, M Farid A ^a   Podolak, Richard ^a   Marshall, Douglas L ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL PROCEDURES AND TECHNIQUES; BACTERIAL COUNT; CATFISH; COLONY FORMING UNIT; FILLET; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; STORAGE TEMPERATURE;

EID: 0034536642     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0362     Document Type: Article

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