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Hydrothermal processing of Pacific chum salmon: Effects on texture and in-vitro digestibility

S. Bhattacharya, G. S. Choudhury, S. Studebaker
Journal of Food Quality, Volume 16, page 243-251 - 1993

BibTex references

@Article\{BCS93,
  author       = "Bhattacharya, S. and Choudhury, G. S. and Studebaker, S.",
  title        = "Hydrothermal processing of Pacific chum salmon: Effects on texture and in-vitro digestibility",
  journal      = "Journal of Food Quality",
  volume       = "16",
  pages        = "243-251",
  year         = "1993",
  keywords     = "[FITC]",
  url          = "http://legacy.sfos.uaf.edu/publications/1993/BCS93"
}

Other publications in the database

Reference number: 1527