Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product
Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product
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