Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger

Author:

Bainy Eduarda Molardi,Bertan Larissa Canhadas,Corazza Marcos Lucio,Lenzi Marcelo Kaminski

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

1. Al-Bulushi IM, Kasapis S, Al-Oufi H, Al-Mamari S (2005) Evaluating the quality and storage stability of fish burgers during frozen storage. Fish Sci 71:648–654

2. Aleson-Carbonell L, Fernandez-Lopez J, Perez-Alvarez JA, Kuri V (2005) Characteristics of beef burger as influenced by various types of lemon albedo. Innovat Food Sci Emerg Technol 6:247–255

3. AOAC (2000) Official Methods of Analysis of Association of Analytical Chemists International, 17th edn. Washington, USA

4. APHA (2001) In: Downes FP, ITO K (eds) Compendium of methods for the microbiological examination of foods. APHA Publication, 4th Edition, Washington, USA

5. Babalola AF, Adeyemi RS, Olusola AO, Salaudeen MM, Olajuyigbe OO, Akande GR (2011) Proximate and Mineral Composition in the Flesh of Five Commercial Fish Species in Nigeria. Internet J Food Saf 13:208–213

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