Flour production from shrimp by-products and sensory evaluation of flour-based products

Flour production from shrimp by-products and sensory evaluation of flour-based products

The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on...

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Bibliographic Details
Main Authors:	Thiago Mendes Fernandes, João Andrade da Silva, Ana Hermínia Andrade da Silva, José Marcelino de Oliveira Cavalheiro, Maria Lúcia da Conceição
Format:	Article
Language:	English
Published:	Embrapa Informação Tecnológica 2013-08-01
Series:	Pesquisa Agropecuária Brasileira
Subjects:	Litopenaeus vannamei aceitação cefalotórax tecnologia de alimentos
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025&lng=en&tlng=en

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