Analysis of the chemical properties of salted cobia (Rachycentron canadum)-Reference-Cited by-同舟云学术

Analysis of the chemical properties of salted cobia (Rachycentron canadum)

Published:2020-12 Issue:suppl 2 Volume:40 Page:722-727
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CALIXTO Flávia Aline Andrade¹^ORCID,DIAS Giselle Eler Amorim²,GUIMARÃES Juliana de Lima Brandão²,MACHADO Eduardo da Silva²,LATINI Juliana Tomaz Pacheco³,MESQUITA Eliana de Fátima Marques de⁴

Affiliation:

1. Universidade Federal Fluminense, Brasil; Fundação Instituto de Pesca do Estado do Rio de Janeiro, Brasil

2. Fundação Instituto de Pesca do Estado do Rio de Janeiro, Brasil

3. Universidade Federal do Rio de Janeiro, Brasil

4. Universidade Federal Fluminense, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst32319.pdf

Reference40 articles.

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2. Official methods of analysis of the Association of Official Analytical Chemists,1990

3. Official methods of analysis of the Association of Official Analytical Chemists,2005

4. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour;Batista A. L. D.;Journal of Functional Foods,2017

5. Aquaculture of Cobia (Rachycentron canadum) in the Americas and the Caribbean;Benetti D. D.,2011

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1. A review on cobia, Rachycentron canadum , aquaculture;Journal of the World Aquaculture Society;2021-05-27

2. Proximate chemical composition and lipid profile of Indian mackerel fish;Food Science and Technology;2021-03-08