Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing

Journal article

Peer reviewed

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

Journal of Food Science, Vol.72(2), pp.S103-S111

2007

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https://doi.org/10.1111/j.1750-3841.2006.00246.xView

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Title: Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing
Creators: Fanbin Kong
Juming Tang
Barbara A Rasco
Chuck Crapo
Scott Smiley
Publication Details: Journal of Food Science, Vol.72(2), pp.S103-S111
Identifiers: 996630560401851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article