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Autor:
Teixeira Fernanda N, Bassil Pamela E, Lima Loíse C.S, Sandes Paula H, Martins Mayara X, Salim Ana Paula A.A, Mano Sérgio B, Mársico Eliane T, Toledo Bruno S, Kurihara Leonardo, Campos-Silva João Vitor, Barros Ana Paula C, da Costa Antônio A.D, Ferreira Micheli S
Publikováno v:
Food Science & Nutrition Research. 5
The influence of bleeding on color, texture profile, and chemical quality of frozen pirarucu loins were investigated. The loins were obtained from eighteen (n=18) pirarucu carcasses from animals slaughtered by bleeding (BLE; n = 9) or without bleedin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a49ecf0f7074f3f75dfaf877cbd25a8b
https://doi.org/10.33425/2641-4295.1054
https://doi.org/10.33425/2641-4295.1054
