Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties-Reference-Cited by-同舟云学术

Fish sausages prepared with inclusion of Nile tilapia minced: Correlation between nutritional, chemical, and physical properties

Published:2018-10 Issue:10 Volume:42 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lago Amanda Maria Teixeira¹^ORCID,de Sousa Gomes Pimenta Maria Emília¹^ORCID,Aoki Isabela Emiliorelli¹,de Fátima Figueiredo Aline¹^ORCID,Schiassi Maria Cecília Evangelista Vasconcel¹^ORCID,Pimenta Carlos José¹^ORCID

Affiliation:

1. Department of Food Science Federal University of Lavras Lavras Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13716

Reference38 articles.

1. A review of lipid extraction from fish processing by-product for use as a biofuel

2. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus ) minced muscle

3. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

4. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel

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