Kinetics of salmon quality changes during thermal processing

Journal article

Peer reviewed

Barbara A Rasco, Fanbin Kong, Juming Tang and Chuck Crapo

Journal of Food Engineering, Vol.83(4), pp.510-520

2007

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https://doi.org/10.1016/j.jfoodeng.2007.04.002View

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Title: Kinetics of salmon quality changes during thermal processing
Creators: Barbara A Rasco - Washington State University
Fanbin Kong - Washington State University
Juming Tang - Washington State University
Chuck Crapo
Publication Details: Journal of Food Engineering, Vol.83(4), pp.510-520
Identifiers: 996631768601851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article