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Feasibility of Using Fillet and Mechanically Separated Meat of Hybrid Sorubim in Inlaid Ham Type Products

  • Published:2020-12-03 Issue:1 Volume:30 Page:76-84
  • ISSN:1049-8850
  • Container-title:Journal of Aquatic Food Product Technology
  • language:en
  • Short-container-title:Journal of Aquatic Food Product Technology

Author:

Cavenaghi-Altemio Angela Dulce1,Lopes Ademir Barboza1,Missio Mariângela Dal Castel1,Fonseca Gustavo Graciano2ORCID

Affiliation:

1. Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS, Brazil

2. Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference30 articles.

1. Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

2. ANVISA. 2001. Brazilian national health surveillance agency. Resolution RDC No. 12 of January 2nd, 2001. http://portal.anvisa.gov.br/legislacao.

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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