The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle

YETİM H., Ockerman H. W.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.3, no.4, pp.25-39, 1994 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 3 Issue: 4
  • Publication Date: 1994
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.25-39
  • Erciyes University Affiliated: No