Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g)....

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Detalles Bibliográficos
Autores principales: Lobo, Cátia Maria de Oliveira, Torrezan, Renata, de Furtado, Ângela Aparecida Lemos, Antoniassi, Rosemar, Freitas, Daniela De Grandi Castro, de Freitas, Sidinéa Cordeiro, Penteado, Ana Lúcia, de Oliveira, Cássia Soares, Junior, Carlos Adam Conte, Mársico, Eliane Teixeira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304557/
https://www.ncbi.nlm.nih.gov/pubmed/25649424
http://dx.doi.org/10.1002/fsn3.183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304557/
https://www.ncbi.nlm.nih.gov/pubmed/25649424
http://dx.doi.org/10.1002/fsn3.183

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