1. Biblio

Biblio

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T. M. Brown, Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and DeWitt, C. A. Mireles, “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.”, J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.