Peter Bechtel to Catfishes
This is a "connection" page, showing publications Peter Bechtel has written about Catfishes.
Connection Strength
0.170
-
Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem. 2019 Jan 30; 272:133-140.
Score: 0.149
-
Rheological and functional properties of catfish skin protein hydrolysates. J Food Sci. 2010 Jan-Feb; 75(1):E11-7.
Score: 0.021