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Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product
T.M. Brown, C.A. Cerruto-Noya, K.K. Schrader, C.W. Kleinholz, C.A. Mireles DeWittVolume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1750-3841.2012.02907.x
File:
PDF, 616 KB
english, 2012