Características químicas, microbiológicas e sensoriais de empanados formulados à base de carne mecanicamente separada de tilápia do nilo (Oreochromis niloticus) / Characteristics chemical, microbiological and sensory of breaded formulated to mechanically separated meat of nile tilapia (Oreochromis niloticus)
Hig. aliment
;
28(238/239): 181-186, nov.-dez. 2014. tab
Article
in Portuguese
| LILACS
| ID: lil-763775
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Index:
LILACS (Americas)
Main subject:
Cichlids
/
Food Composition
/
Fish Products
Limits:
Animals
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2014
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal de Lavras/BR
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