Treatment of catfish fillets with citric acid causes reduction of 2-methylisoborneol, but not musty flavor

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2615-2618

  Forrester, P N ^a   Prinyawiwatkul, W ^a   Godber, J S ^a   Plhak, L C ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

2 Methylisoborneol; Acid treatment; Catfish; Physicochemical; Sensory

Indexed keywords

CATFISH;

EID: 0036753047     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08787.x     Document Type: Article

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