Amino acid profile of food fishes with potential to diversify fish farming activity
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04747-1.pdf
Reference37 articles.
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3. Belusso AC, Nogueira BA, Breda LS, Mitterer-Daltoé ML (2016) Check all that apply (CATA) as an instrument for the development of fish products. Food Sci Technol 36:275–281. https://doi.org/10.1590/1678-457X.0026
4. Breda LS, Belusso AC, Nogueira BA et al (2017) Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil. Food Sci Technol 37:94–100. https://doi.org/10.1590/1678-457x.34016
5. Calanche J, Tomas A, Martinez S et al (2019) Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata). Food Res Int 119:126–134. https://doi.org/10.1016/j.foodres.2019.01.050
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