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Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets
In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study wa...
Sparad:
| I publikationen: | Food Sci Nutr |
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| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
John Wiley and Sons Inc.
2017
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448386/ https://ncbi.nlm.nih.gov/pubmed/28572972 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.465 |
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