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Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Pág. 111 - 117
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inclusi...
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Dayse Aline Ferreira Silva Bartolomeu, Nina Waszczynskyj, Peter Gaberz Kirschnik, Bruna Rafaela Dallabona, Fernanda Janaína Oliveira Gomes da Costa, Carolina Lopes Leivas
Pág. 561 - 567
Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) o...
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