Physicochemical, Microbiological, and Sensory Properties of Pâté Elaborated from Whitemouth Croaker (Micropogonias furnieri) Muscle-Reference-Cited by-同舟云学术

Physicochemical, Microbiological, and Sensory Properties of Pâté Elaborated from Whitemouth Croaker (Micropogonias furnieri) Muscle

Published:2017-08-08 Issue:8 Volume:26 Page:903-912
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Paiva Rodrigues Marcy Heli¹,De Quadros Camila da Costa¹,Cavalheiro Paola Lopes¹,De Souza Michele Moraes¹,Prentice Carlos¹

Affiliation:

1. Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1362615

Reference28 articles.

1. ABNT. ASSOCIAÇÃO BRASILEIRA DE NORMAS TÉCNICAS. 1998. NBR 14141: Escalas Utilizadas Em Análise Sensorial De Alimentos E Bebidas. Rio de Janeiro. Pp. 3.

2. Elaboração de empanado a partir da corvina (Micropogonias furnieri)

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