STORAGE STABILITY OF COMMERCIALLY PREPARED AND FROZEN POND‐RAISED CHANNEL CATFISH (Ictalurus punctauts, rafinisque)
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 969-973
- https://doi.org/10.1111/j.1365-2621.1971.tb03323.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A Review of Techniques Used to Hatch and Rear Channel Catfish in Kansas and Proposed Restrictions on Nutritional Requirements of FingerlingsTransactions of the Kansas Academy of Science, 1968
- Seasonal Variations of Fat, Protein, and Moisture in Channel CatfishTransactions of the Kansas Academy of Science, 1967
- Effects on Growth of Fingerling Channel Catfish of Diets Containing Two Energy and Two Protein LevelsTransactions of the Kansas Academy of Science, 1965
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960