Development of lambari fishburgers: a sustainable, safe and convenience fish product (2019)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; VIEGAS, ELISABETE MARIA MACEDO - FZEA ; GUIMARÃES, JUDITE DAS GRAÇAS LAPA - FZEA ; SOUZA, NATHALIA STABEL - FZEA ; SANTOS, LARISSA GOMES PINHEIRO - FZEA ; MARCELINO, ALINE DELGADO - FZEA ; RODRIGUES, LARISSA DA CUNHA - FZEA ; SUSSEL, SINTHYA MEIRE LOPES DE ARAUJO - FZEA
- Unidade: FZEA
- Subjects: CONSERVAÇÃO DE ALIMENTOS; COZIMENTO; MICROSCOPIA ELETRÔNICA DE VARREDURA
- Language: Inglês
- Imprenta:
- Publisher: University of Algarve
- Publisher place: Faro
- Date published: 2019
- Source:
- Conference titles: Iberoamerican Congress of Food Engineering - CIBIA
-
ABNT
SOUZA, Nathalia Stabel et al. Development of lambari fishburgers: a sustainable, safe and convenience fish product. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 27 set. 2024. -
APA
Souza, N. S., Santos, L. G. P., Marcelino, A. D., Rodrigues, L. da C., Sussel, S. M. L. de A., Simbine, E. O., et al. (2019). Development of lambari fishburgers: a sustainable, safe and convenience fish product. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. -
NLM
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 set. 27 ] -
Vancouver
Souza NS, Santos LGP, Marcelino AD, Rodrigues L da C, Sussel SML de A, Simbine EO, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Development of lambari fishburgers: a sustainable, safe and convenience fish product. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 set. 27 ] - Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole)
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