Bromatological, microbiological and sensory analysis of meat croquettes of Prochilodus lineatus
Including fish pulp in food formulations contributes to increase the use of underused meat in processing and to produce food of high nutritional value to the population. Therefore, the objective of this study was to elaborate croquette formulations using Prochilodus lineatus (grumatã) fillet and pul...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Federal da Grande Dourados
2019-10-01
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| Series: | Agrarian |
| Subjects: | |
| Online Access: | http://ojs.ufgd.edu.br/index.php/agrarian/article/view/7241 |