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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| Publicado no: | Acta Scientiarum. Technology |
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| Principais autores: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2019
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| Assuntos: | |
| Acesso em linha: | 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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