Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization (2019)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1590/1678-4324-2019180436
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARCAÇA; CARNES E DERIVADOS; CONSUMO DE ALIMENTOS; PROCESSAMENTO DE ALIMENTOS; TILÁPIA-DO-NILO
- Keywords: Subproduto de filetagem
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Archives of Biology and Technology
- ISSN: 1678-4324
- Volume/Número/Paginação/Ano: v. 62, art. e19180436, p. 1-12, 2019
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc
-
ABNT
COSTA, Denise Pinheiro Soncini da e GONÇALVES, Tania Maria Vinturin e SILVA, Ana Carolina Conti e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization. Brazilian Archives of Biology and Technology, v. 62, p. 1-12, 2019Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2019180436. Acesso em: 04 ago. 2025. -
APA
Costa, D. P. S. da, Gonçalves, T. M. V., & Silva, A. C. C. e. (2019). Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization. Brazilian Archives of Biology and Technology, 62, 1-12. doi:10.1590/1678-4324-2019180436 -
NLM
Costa DPS da, Gonçalves TMV, Silva ACC e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2025 ago. 04 ] Available from: https://doi.org/10.1590/1678-4324-2019180436 -
Vancouver
Costa DPS da, Gonçalves TMV, Silva ACC e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2025 ago. 04 ] Available from: https://doi.org/10.1590/1678-4324-2019180436 - Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
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Informações sobre o DOI: 10.1590/1678-4324-2019180436 (Fonte: oaDOI API)
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