Production of flour made from bullfrog’s meat and bone-Reference-Cited by-同舟云学术

Production of flour made from bullfrog’s meat and bone

Published:2020-12 Issue:suppl 2 Volume:40 Page:374-379
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SEIXAS FILHO José Teixeira de¹^ORCID,IDE Laura Kiyoko²,MELLO Sílvia Conceição Reis Pereira¹,CAFIERO Joyce Tarsia Garcia²,RODRIGUES Eliane³

Affiliation:

1. Centro Universitário Augusto Motta, Brasil

2. Universidade Federal do Rio de Janeiro, Brasil

3. Empresa de Pesquisa Agropecuária do Estado do Rio de Janeiro, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst17419.pdf

Reference30 articles.

1. Instrução Normativa n° 51, de 18 de setembro de 2002;Diário Oficial [da] República Federativa do Brasil,2002

2. Avaliação composicional de diferentes espécies de rãs e efeitos do armazenamento a –18ºC sobre as frações proteicas e lipídicas do músculo da rã touro (Rana catesbeiana);Corrêa A. L. S.,1998

3. Características da carcaça de novilhos Red Angus superprecoces abatidos com diferentes pesos;Costa E. C.;Revista Brasileira de Zootecnia,2002

4. Qualidade proteica e biodisponibilidade de ferro e cálcio em carne de rã-touro (Rana catesbeiana, Shaw 1802);Fidelis I. M. G.,2004

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