Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters

<p>The objective of this study was to evaluate the microbiological, physical and physico-chemical quality parameters of <em>sous vide </em>preparation of pen-reared tambaqui (<em>Colossoma macropomum</em>). To prepare the tambaqui <em>sous vide</em>, 200 g o...

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Bibliographic Details
Main Authors: Fabiane de Cássia Pontes Ramos, Lúcia Fátima Henriques Lourenço, Maria Regina Sarkis Peixoto Joele, Consuelo Lúcia de Sousa, Suezilde Conceição do Amaral Ribeiro
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2016-02-01
Series:Semina: Ciências Agrárias
Subjects:
Colossoma macropomum
Qualidade
Minerais
Ácidos graxos.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/19841

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/19841

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