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PATÊS ELABORADOS A PARTIR DE RESÍDUOS DO BENEFICIAMENTO DE TILÁPIA COM E SEM DEFUMAÇÃO.
- Published in:
- Iniciação Científica Cesumar, 2019, v. 21, n. 2, p. 163, doi. 10.17765/1518-1243.2019v21n2p163-173
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- Publication type:
- Article
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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- Publication type:
- Article
Elaboration of pâté using fish residues.
- Published in:
- Acta Veterinaria Brasilica, 2021, v. 15, n. 3, p. 209, doi. 10.21708/avb.2021.15.3.9421
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- Publication type:
- Article
Savory cereal bars made with seed, fruit peel, and fish meal.
- Published in:
- Acta Veterinaria Brasilica, 2020, v. 14, n. 4, p. 265, doi. 10.21708/avb.2020.14.4.9425
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- Publication type:
- Article
Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6423, doi. 10.1002/jsfa.12009
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- Publication type:
- Article
Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil.
- Published in:
- PLoS ONE, 2023, v. 18, n. 12, p. 1, doi. 10.1371/journal.pone.0296106
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- Publication type:
- Article
Preparation of Nile tilapia (Oreochromis niloticus) waste meal for human consumption.
- Published in:
- Ciência Rural, 2024, v. 54, n. 9, p. 1, doi. 10.1590/0103-8478cr20220626
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- Publication type:
- Article
Characterization and Strength Quality of the Leather Compared to Leather.
- Published in:
- 2022
- By:
- Publication type:
- journal article