Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Alda Letícia da Silva Santos Resende"'
Autor:
Daniela De Grandi Castro Freitas, Alda Letícia da Silva Santos Resende, Angela Aparecida Lemos Furtado, Luana Tashima, Henrique Muniz Bechara
Publikováno v:
Brazilian Journal of Food Technology, Vol 15, Iss 2, Pp 166-173 (2012)
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread
Externí odkaz:
https://doaj.org/article/58211357982645a2b9f4ee26debf3d18
Autor:
Alda Letícia da Silva Santos Resende, Daniela De Grandi Castro Freitas, Henrique Muniz Bechara, Luana Tashima, A. A. L. Furtado
Publikováno v:
Brazilian Journal of Food Technology, Volume: 15, Issue: 2, Pages: 166-173, Published: 29 MAY 2012
Brazilian Journal of Food Technology v.15 n.2 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.15 n.2 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb6b03d774c73d559378d93496f5d4be
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000200009&lng=en&tlng=en
Autor:
RESENDE, A. L. da S. S.
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Com a estabilização da oferta de produtos de pesca pelo extrativismo, a aquicultura se mostra como alternativa viável ao atendimento da demanda crescente por proteína de qualidade. O baixo consumo brasileiro da carne de pescado pode ser explicado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::a37fe2c34ed448b70ef79a263da523ba
http://www.alice.cnptia.embrapa.br/alice/handle/doc/876489
http://www.alice.cnptia.embrapa.br/alice/handle/doc/876489