✦ LIBER ✦
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
✍ Scribed by T.M. Brown; C.A. Cerruto-Noya; K.K. Schrader; C.W. Kleinholz; C.A. Mireles DeWitt
- Book ID
- 117965615
- Publisher
- Institute of Food Technologists
- Year
- 2012
- Tongue
- English
- Weight
- 616 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-1147
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