Influence of different oatmeal concentrations on Atlantic Salmon (Salmo salar) fish burger: effects on physicochemical, technological, and sensory properties (2022)
- Authors:
- Autor USP: PRESENZA, LEANDRO DA SILVA - ESALQ
- Unidade: ESALQ
- DOI: 10.1080/10498850.2022.2108358
- Subjects: ALIMENTOS CONVENIENTES; ANÁLISE SENSORIAL DE ALIMENTOS; AVEIA; HAMBÚRGUER; SALMÃO; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Aquatic Food Product Technology
- ISSN: 1049-8850
- Volume/Número/Paginação/Ano: v. 31, n. 8, p. 842-852, 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PRESENZA, Leandro da Silva et al. Influence of different oatmeal concentrations on Atlantic Salmon (Salmo salar) fish burger: effects on physicochemical, technological, and sensory properties. Journal of Aquatic Food Product Technology, v. 31, n. 8, p. 842-852, 2022Tradução . . Disponível em: https://doi.org/10.1080/10498850.2022.2108358. Acesso em: 30 set. 2024. -
APA
Presenza, L. da S., Nogueira, W. V., Menegardo, S. B., Sant’ana, D. A., Spago, F. R., & Minozzo, M. (2022). Influence of different oatmeal concentrations on Atlantic Salmon (Salmo salar) fish burger: effects on physicochemical, technological, and sensory properties. Journal of Aquatic Food Product Technology, 31( 8), 842-852. doi:10.1080/10498850.2022.2108358 -
NLM
Presenza L da S, Nogueira WV, Menegardo SB, Sant’ana DA, Spago FR, Minozzo M. Influence of different oatmeal concentrations on Atlantic Salmon (Salmo salar) fish burger: effects on physicochemical, technological, and sensory properties [Internet]. Journal of Aquatic Food Product Technology. 2022 ; 31( 8): 842-852.[citado 2024 set. 30 ] Available from: https://doi.org/10.1080/10498850.2022.2108358 -
Vancouver
Presenza L da S, Nogueira WV, Menegardo SB, Sant’ana DA, Spago FR, Minozzo M. Influence of different oatmeal concentrations on Atlantic Salmon (Salmo salar) fish burger: effects on physicochemical, technological, and sensory properties [Internet]. Journal of Aquatic Food Product Technology. 2022 ; 31( 8): 842-852.[citado 2024 set. 30 ] Available from: https://doi.org/10.1080/10498850.2022.2108358 - Tambaqui (Colossoma macropomum) fish burger: optimization process and evaluation of oxidative stability
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Informações sobre o DOI: 10.1080/10498850.2022.2108358 (Fonte: oaDOI API)
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