QR код

Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through cent...

Повний опис

Збережено в:
Автори: Keber Santos Costa Junior, Francisco Alex Lima Barros, Natalino da Costa Souza, Peterson Emmanuel Guimarães Paixão, Leiliane Cristina Cardoso Araújo, Bruno Baltazar, Jhulie Carolline Sousa Ferreira, Deiviane de Cássia Fernandes Carvalho, Cristiana Ramalho Maciel, Marileide Moraes Alves
Формат: Artigo
Мова:Inglês
Опубліковано: Instituto de Tecnologia de Alimentos (ITAL) 2024-03-01
Серія:Brazilian Journal of Food Technology
Предмети:
Thermal processing
tucupi, jambu
Amazon food culture
texture profile
shrimp
Онлайн доступ:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100408&lng=en&tlng=en
Теги: Додати тег
Немає тегів, Будьте першим, хто поставить тег для цього запису!

Схожі ресурси