Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to othe...

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Detalles Bibliográficos
Autores principales: Magalhães, Luiz Rogério G., Moebus, Victor F., Castagna, Airton A., Aronovich, Marcos, Coutinho, Carlos Eduardo R., Favotto, Saida, Piasentier, Edi, Keller, Luiz A. M., Mesquita, Eliana F. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670658/
https://www.ncbi.nlm.nih.gov/pubmed/38002122
http://dx.doi.org/10.3390/foods12224064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670658/
https://www.ncbi.nlm.nih.gov/pubmed/38002122
http://dx.doi.org/10.3390/foods12224064

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