JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing

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Bibliographic Details
Main Authors: Fanbin Kong, Juming Tang, Barbara Rasco, Chuck Crapo, Scott Smiley
Other Authors: The Pennsylvania State University CiteSeerX Archives
Format: Text
Language:English
Subjects:
color
cook loss
salmon
shear force
sterilization
Oncorhynchus gorbuscha
Online Access:http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.615.4678
http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf
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spelling ftciteseerx:oai:CiteSeerX.psu:10.1.1.615.4678 2023-05-15T17:52:48+02:00 JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing Fanbin Kong Juming Tang Barbara Rasco Chuck Crapo Scott Smiley The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.615.4678 http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.615.4678 http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf color cook loss salmon shear force sterilization text ftciteseerx 2016-01-08T14:43:17Z y& Text Oncorhynchus gorbuscha Unknown
institution Open Polar
collection Unknown
op_collection_id ftciteseerx
language English
topic color
cook loss
salmon
shear force
sterilization
spellingShingle color
cook loss
salmon
shear force
sterilization
Fanbin Kong
Juming Tang
Barbara Rasco
Chuck Crapo
Scott Smiley
JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
topic_facet color
cook loss
salmon
shear force
sterilization
description y&
author2 The Pennsylvania State University CiteSeerX Archives
format Text
author Fanbin Kong
Juming Tang
Barbara Rasco
Chuck Crapo
Scott Smiley
author_facet Fanbin Kong
Juming Tang
Barbara Rasco
Chuck Crapo
Scott Smiley
author_sort Fanbin Kong
title JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
title_short JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
title_full JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
title_fullStr JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
title_full_unstemmed JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
title_sort jfs s: sensory and nutritive qualities of food quality changes of salmon (oncorhynchus gorbuscha) muscle during thermal processing
url http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.615.4678
http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf
genre Oncorhynchus gorbuscha
genre_facet Oncorhynchus gorbuscha
op_source http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf
op_relation http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.615.4678
http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf
op_rights Metadata may be used without restrictions as long as the oai identifier remains attached to it.
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