Efeito da utilização do destilado da desodorização do oleo de soja e do oleo de palma bruto sobre o crescimento e composição corporal do tambaqui (Colossoma macropomum)

Autor: Viegas, Elisabete Maria Macedo

Publikováno v: Repositório Institucional da UnicampUniversidade Estadual de CampinasUNICAMP.

Orientador : Emilio S. Contreras Guzman
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-18T19:05:00Z (GMT). No. of bitstreams: 1 Viegas_ElisabeteMariaMacedo_D.pd

Externí odkaz: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256238

Defatted black soldier fly larvae meal as a dietary ingredient for tambaqui (Colossoma macropomum): Digestibility, growth performance, haematological parameters, and carcass composition.

Autor: Monteiro dos Santos, Driely Kathriny, Santana, Thiago Macedo, de Matos Dantas, Francisco, Farias, Ana Beatriz de Sena, Epifânio, Cláudia Maiza Fernandes, Prestes, Armando Gomes, da Fonseca, Flávio Augusto Leão, Parisi, Giuliana, Viegas, Elisabete Maria Macedo, Gonçalves, Ligia Uribe

Publikováno v: Aquaculture Research; Dec2022, Vol. 53 Issue 18, p6762-6770, 9p

Morfología, composición proximal y cambios en el proceso de bronceado de la piel de tilapia del Nilo

Autor: Souza, Maria Luiza Rodrigues de, Viegas, Elisabete Maria Macedo, Nakaghi, Laura Satiko Okada, Dourado, Doroty Mesquita, Kronka, Sérgio do Nascimento, Goes, Elenice Souza dos Reis

Publikováno v: Research, Society and Development; Vol. 10 No. 8; e35810817240
Research, Society and Development; Vol. 10 Núm. 8; e35810817240
Research, Society and Development; v. 10 n. 8; e35810817240
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of the study was to describe the morphology and centesimal composition of the Nile tilapia skin and the changes that occur throughout the tanning process. Samples (middle dorsal region) were taken at the end of each stage of the tanning proce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d737ae9a4fba7ee07ef95290ef48885e
https://rsdjournal.org/index.php/rsd/article/view/17240

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Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration

Autor: Melo, Fúlvio Viegas Santos Teixeira de, Viegas, Elisabete Maria Macedo, Parisi, Giuliana, Bordignon, Adriana Cristina, Cruz Neto, Manoel Adriano da, Melo, Jose Fernando Bibiano

Publikováno v: Ciência Rural, Volume: 49, Issue: 2, Article number: e20180242, Published: 11 FEB 2019

Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) sla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::1fbe33cacdfa06c5be7beefd7ed79dfb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200650&lng=en&tlng=en