Impact Factor: 0.566
​5-Year Impact Factor: ​0.711
Journal Citation Reports® 2015
Related Journals
Turkish Journal of Fisheries and Aquatic Sciences

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 : 248 - Downloaded : 254 Keywords : Catfish (Clarias batrachus), superheated steam, fatty acid profile, amino acid