المؤلفون: João de Paula Cortez Netto, Paulo Roberto Campagnoli de Oliveira Filho, Judite Lapa-Guimarães, Elisabete Maria Macedo Viegas

المصدر: Revista Ciência Agronômica, Vol 51, Iss 1 (2020)

مصطلحات موضوعية: Shelf life, Fish snack, Preservation, Lipid oxidation, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405&tlng=en; https://doaj.org/toc/1806-6690

URL الوصول: https://doaj.org/article/feb5bef68f1b4071ac3c8df51eb90c46

المؤلفون: Paulo Roberto Campagnoli de Oliveira Filho, Judite Lapa-Guimarães, João De Paula Cortez Netto, Elisabete Maria Macedo Viegas

المصدر: Food Science and Technology, Vol 34, Iss 3, Pp 591-596 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Volume: 34, Issue: 3, Pages: 591-596, Published: SEP 2014

مصطلحات موضوعية: waste recovery, food.ingredient, Water activity, sensory evaluation, Flavour, ANÁLISE SENSORIAL DE ALIMENTOS, lcsh:TX341-641, Raw material, Nile tilapia, food, lcsh:Technology (General), Food science, Fish processing, Flavor, biology, Oreochromis niloticus, food and beverages, Aquatic animal, Tilapia, fish processing, biology.organism_classification, lcsh:T1-995, human activities, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f388ddabb957d3ecb72586ede5a49dd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300023&lng=en&tlng=en