Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim-Reference-Cited by-同舟云学术

Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim

Published:2022-07-15 Issue: Volume: Page:1-15
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Cavenaghi-Altemio Ângela Dulce¹,Bazzo Bianca Dias¹,Zambaldi Carla Feitosa¹,Vieira Bruna Martins¹,Graciano Fonseca Gustavo²^ORCID

Affiliation:

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

2. Faculty of Natural Resource Sciences, School of Business and Science, University of Akureyri, Akureyri, Iceland

Funder

supported

CAPE

CNPQ

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

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2099332

Reference33 articles.

1. Comportamento higroscópico do extrato seco de urucum (Bixa Orellana L)

2. Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

3. ANVISA. (2001). Brazilian National Health Surveillance Agency. Resolution RDC No. 12 of January 2nd, 2001. Accessed 1 August 2020 Available from: http://portal.anvisa.gov.br/legislacao.

4. ANVISA. (2005) Brazilian National Health Surveillance Agency. Resolution RDC No. 276 of September 22nd, 2005. Accessed 1 August 2020. Available from: http://portal.anvisa.gov.br/legislacao.

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