Evaluation of the technological quality presented for a canned Nile tilapia (Oreochromis niloticus)<br>Avaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada

Evaluation of the technological quality presented for a canned Nile tilapia (Oreochromis niloticus)<br>Avaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada

<p> The fish is quite sensitive to the deterioration due to the high activity of water and, especially to a near pH of the neutrality. The application of the heat needs a rigorous control of time and temperature. The objective of this work developed meat of tilapia canned in vegetable edible o...

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Bibliographic Details
Main Authors: Cleonice Sarmento, Janete Kraieski, Carlos Prentice, Sandriane Pizato
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2012-05-01
Series:Semina: Ciências Agrárias
Subjects:
Avaliação
Enlatado
Pescado
Tilápia
Tratamento térmico.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/6762

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