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2 research outputs found
Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
Author
CHEN H.H.
COELHO G.M.
+22Â more
COUSIN M.A.
D.D.G.C. Freitas
E.B. Nogueira
FRANCO R.M.
KIRSCHINIK P.G.
KUHN C.R.
M.Q. Freitas
MANLEY C.
MARCHI J.F.
MARENGONI N.G.
MELLO S.C.R.P.
MERCK
MORTON R.D.
R.M. Franco
REGENSTEIN J.M.
S.C. São Clemente
S.C.R.P. Mello
SIMÕES M.R.
STONE H.
TOKUR B.
VIEIRA R.H.S.F.
WEICHERT M.A.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
Full text link
Crossref
Caracterização quÃmica e bacteriológica de polpa e surimi obtidos do espinhaço residual da filetagem de tilápia
Author
COUSIN M.A.
Eduardo Bruno Nogueira
+18Â more
FRANCO R.M.
JAY J.M.
JESUS R.S.
KABA N.
KIRSCHINIK P.G.
LIN T. M
MACEDO-VIEGAS E.M
Maria Dalva Silva Ribas Pinto
MORTON R.D.
Mônica Queiroz de Freitas
PARK J.W.
Robson Maia Franco
Sergio Carmona de São Clemente
Silvia Conceição Reis Pereira Mello
SU Y. C.
TOKUR B.
VAZ S. K.
VIEIRA R.H.S. dos F.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
Full text link
Crossref