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Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish (Clarias batrachus) Fillets

Liew Cui Yu 1 ,Wahidu Zzaman 1-2 ,Md. Jahurul Haque Akanda 3 ,Tajul Aris Yang 1 ,Azhar Mat Easa 1

1 Universiti Sains Malaysia, Food Technology Division, School of Industrial Technology, Pulau Pinang, Malaysia
2 Shahjalal University of Science and Technology, Department of Food Engineering and Tea Technology, Sylhet, Bangladesh
3 Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, Kota Kinabalu, Sabah, Malaysia
DOI : 10.4194/1303-2712-v17_5_09 Viewed : 362 - Downloaded : 360 Keywords : Catfish (Clarias batrachus), superheated steam, fatty acid profile, amino acid