Compositional and chill storage characteristics of microwave-blanched sutchi catfish (Pangasianodon hypophthalmus) fillets
Article first published online: 29 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 2, pages 364–372, February 2014
How to Cite
Binsi, P. K., Ninan, G., Zynudheen, A. A., Neethu, R., Ronda, V. and Ravishankar, C. N. (2014), Compositional and chill storage characteristics of microwave-blanched sutchi catfish (Pangasianodon hypophthalmus) fillets. International Journal of Food Science & Technology, 49: 364–372. doi: 10.1111/ijfs.12308
- Issue published online: 15 JAN 2014
- Article first published online: 29 AUG 2013
- Manuscript Accepted: 24 JUL 2013
- Manuscript Received: 14 MAY 2013
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