Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures-Reference-Cited by-同舟云学术

Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different temperatures

Published:2017-05-29 Issue:8 Volume:54 Page:2452-2463
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ramos Fabiane C. P.,Ribeiro Suezilde C. A.,Peixoto Joele Maria R. S.,Sousa Consuelo L.,Lourenço Lúcia F. H.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2687-4/fulltext.html

Reference32 articles.

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4. Brasil (1997) Ministério da Agricultura, Pecuária e Abastecimento. Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal - RIISPOA. Brasília, DF, p. 241

5. Brasil (1999) Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n° 20, de 21 de julho de 1999. Oficializa os métodos analíticos físico-químicos para controle de produtos cárneos e seus ingredientes – sal e salmoura. Diário Oficial da União, Brasília, DF. Julho 27, 1999, n. 142, Seção 1

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