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Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

Autor: Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Katia Setsuko Kimura, Melina Franco Coradini, Rafaela Verdi, Jane Martha Graton Mikcha

Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 241-246 (2016)

The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and

Externí odkaz: https://doaj.org/article/ae242ed3c20f4eb98079f0b99a7444b3

Meal of Nile Tilapia carcass in diets for rabbits: chemical composition and bone resistanceFarinha de carcaça de Tilápia em dietas para coelhos: composição química e resistência óssea

Autor: Guilherme Legnani Galan, Maria Luiza Rodrigues de Souza Franco, Emilia Dorta de Souza, Cláudio Scapinello, Eliane Gasparino, Jesui Vergilio Visentainer, Ana Paula Del Vesco

Publikováno v: Semina: Ciências Agrárias, Vol 34, Iss 5, Pp 2473-2484 (2013)

Much of fish produced and processed terminates in the form of industrial waste, which may be used to produce nutritious and low cost food. This study aimed to assess the carcass quality and bone resistance in rabbits fed with diets enriched with meal

Externí odkaz: https://doaj.org/article/06b8651ec7cc47bb9adbc80d69c5941c

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K zobrazení výsledku je třeba se přihlásit.

Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

Autor: Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Katia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes

Publikováno v: Acta Scientiarum. Technology; Vol 38 No 2 (2016); 241-246
Acta Scientiarum. Technology; v. 38 n. 2 (2016); 241-246
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 241-246 (2016)

The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d78720fcb15a079504470c99fd7dbcb
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28852