Chemical characterization of marine fish of low-commercial value and development of fish burgers

Autor: Pedro Paulo de Oliveira Silva, Gesilene Mendonça de Oliveira, Danielle Regis Pires, Amanda Lima Albuquerque Jamas, Cristiane Hess de Azevedo-Meleiro, Elizete Amorim

Publikováno v: Pesquisa Agropecuária Brasileira v.52 n.11 2017
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Pesquisa Agropecuária Brasileira, Vol 52, Iss 11, Pp 1091-1098 (2017)
Pesquisa Agropecuária Brasileira, Volume: 52, Issue: 11, Pages: 1091-1098, Published: NOV 2017

The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32091b2dca2d1a8f080c3f853e5fa7ae
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001101091