Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794)

This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, in...

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Bibliografske podrobnosti

izdano v:	Acta Scientiarum. Technology
Principais autores:	Pedro Henrique de Sá Vieira, Carolina Notaro de Barrros, Emiko Shinozaki Mendes, Maria Inês Sucupira Maciel, Humber Agrelli de Andrade, Paulo Roberto Campagnoli de Oliveira Filho
Format:	Artigo
Jezik:	Inglês
Izdano:	Universidade Estadual de Maringá 2019
Teme:	Ingeniería
Online dostop:	https://www.redalyc.org/articulo.oa?id=303260200054 https://www.redalyc.org/journal/3032/303260200054/ https://www.redalyc.org/journal/3032/303260200054/html/ https://www.redalyc.org/journal/3032/303260200054/303260200054.epub https://www.redalyc.org/journal/3032/303260200054/movil https://doi.org/10.4025/actascitechnol.v41i1.40299
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