Comparison of methods to verify end point cooking temperature of channel catfish (ictalurus punctatus) fillets

Journal of Muscle Foods

Volumn 20, Issue 3, 2009, Pages 325-340

  Tokarskyy, Olesandr ^a   Marshall, Doufla L ^b   Schilling, M W ^a   Willeford, Kenneth O ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NORTHERN COLORADO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ICTALURUS PUNCTATUS;

EID: 67651087510     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00151.x     Document Type: Article

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