Found: 9
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Flavored Amazonic pirarucu (Arapaima giga) waste flour (salted and sweet) for inclusion in food products.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 8, p. 3053, doi. 10.1007/s13197-022-05480-7
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- Article
Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues.
- Published in:
- Ciência Rural, 2021, v. 51, n. 3, p. 1, doi. 10.1590/0103-8478cr120190979
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- Article
ELABORAÇÃO DE MORTADELA DE CMS DE CODORNAS POEDEIRAS DE DESCARTE ENRIQUECIDAS COM PÓ DE CASCA DE OVOS.
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- Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2024, v. 27, n. 1, p. 95, doi. 10.25110/arqvet.v27i1.2024-11492
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- Article
Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6423, doi. 10.1002/jsfa.12009
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- Article
Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products.
- Published in:
- PLoS ONE, 2023, v. 17, n. 2, p. 1, doi. 10.1371/journal.pone.0279351
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- Article
Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts.
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- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0261781
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- Article
Temperature, pH and sarcomere length of Caiman yacare in different body weight categories at slaughter.
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- Revista Brasileira de Saúde e Produção Animal (RBSPA), 2023, v. 24, p. 1, doi. 10.1590/S1519-99402020232012
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- Article
Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia.
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- Acta Scientiarum: Technology, 2017, v. 39, n. 1, p. 111, doi. 10.4025/actascitechnol.v39i1.29164
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- Article
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes.
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- Acta Scientiarum: Technology, 2016, v. 38, n. 2, p. 241, doi. 10.4025/actascitechnol.v38i2.28852
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- Article