Stability of snacks made with minced Nile tilapia stored at room temperature
ABSTRACT Minced fish can be used in the preparation of fish products, despite being very susceptible to lipid oxidation and microbial growth. Fish snacks are widely appreciated in Asian countries, but still little studied in Brazil. Thus, the aim of this study was to produce snacks containing 20, 30...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal do Ceará
2020-02-01
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000100405&tlng=en |