Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet von Pino Hernández, Enrique, Costa, Wanessa Almeida da, Araujo, Eder A. Furtado, Villa, Pedro M., Lourenço, Lúcia de F. Henriques, Junior, Raul de Carvalho

Volltext

Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters von Pino-Hernández, Enrique, de Carvalho Júnior, Raúl N, Barata Alves, Rafaela C, Peixoto Joele, Maria Regina S, da Silva e Silva, Natácia, Costa da Silva, Elen V, Henriques Lourenço, Lúcia de F

Volltext

Influence of grilling pretreatment and optimization ofsous videprocessing parameters on the physicochemical and microbiological quality of pirarucu fillet von Pino-Hernandez, Enrique, da Costa, Wanessa Almeida, Furtado Araujo, Eder A., Villa, Pedro M., Henriques Lourenco, Lucia de F., de Carvalho Junior, Raul

Volltext

Development and optimization of biodegradable fish gelatin composite film added with buriti oil von Da Silva E Silva, Natácia, Pino Hernández, Enrique José Gregorio, Da Silva Araújo, Cleidiane, Peixoto Joele, Maria Regina Sarkis, Lourenço, Lúcia de Fátima Henriques

Volltext