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T.M. Brown, C.A. Cerruto-Noya, K.K. Schrader, C.W. Kleinholz and C.A. Mireles DeWitt 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 Journal of Food Science 77

Article first published online: 31 AUG 2012 | DOI: 10.1111/j.1750-3841.2012.02907.x

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