Composição química de peixes de água doce frescos e estocados sob congelamento - DOI: 10.4025/actascitechnol.v28i2.1167

Autor: Guinazi, Michele, Moreira, Ana Paula Boroni, Salaro, Ana Lúcia, Castro, Fátima Aparecida Ferreira de, Dadalto, Mirela, Pinheiro-Sant'Ana, Helena Maria

Publikováno v: Acta Scientiarum. Technology; Vol 28 No 2 (2006); 119-124
Acta Scientiarum. Technology; v. 28 n. 2 (2006); 119-124
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

The chemical composition of four freshwater fish species (common carp, “pacu”, “piauaçu” and Nile tilapia) was investigated. The fish was immediately analyzed after the catch and at different times of frozen storage (60, 120 and 180 days), w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e76c8ff5cd8e3da256c5eae8ad39ec25
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1167