Stability of refrigerated traditional and liquid smoked catfish ( Sciades herzbergii ) sausages-Reference-Cited by-同舟云学术

Stability of refrigerated traditional and liquid smoked catfish ( Sciades herzbergii ) sausages

Published:2021-06-19 Issue:7 Volume:86 Page:2939-2948
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Filho Paulo Roberto Campagnoli de Oliveira¹^ORCID,Araújo Isabelly Barbosa¹,Raúl Lito Jorge¹,Maciel Maria Inês Sucupira²^ORCID,Shinohara Neide Kazue Sakugawa³^ORCID,Gloria Maria Beatriz Abreu²^ORCID

Affiliation:

1. Department of Fisheries and Aquaculture Federal Rural University of Pernambuco (UFRPE) Recife Pernambuco Brazil

2. Department of Consumer Sciences Federal Rural University of Pernambuco (UFRPE) Recife Pernambuco Brazil

3. Department of Rural Technology Federal Rural University of Pernambuco (UFRPE) Recife Pernambuco Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15811

Reference34 articles.

1. The chemical composition microbiological detection and sensory evaluation of fresh fish sausage made from Clarias lazera and Tetradon fahaka;Ahmed E. O.;Journal of Fisheries and Aquaculture,2011

2. Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)

3. Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

4. Texture, Viscosity, and Food

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