首页> 外文OA文献 >Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi Desenvolvimento e caracterização bacteriológica, química e sensorial de 'fishburgers' de polpa e 'surimi' de tilápia

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Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi Desenvolvimento e caracterização bacteriológica, química e sensorial de 'fishburgers' de polpa e 'surimi' de tilápia

机译：罗非鱼肉末和鱼糜制成的鱼汉堡的开发，细菌学，化学和感官鉴定“鱼汉堡”和罗非鱼肉浆的开发，细菌学，化学和感觉鉴定

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S.C.R.P. Mello; M.Q. Freitas; S.C. São Clemente; R.M. Franco; E.B. Nogueira; D.D.G.C. Freitas;
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年度 2012
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1. Desenvolvimento e caracteriza??o bacteriológica, química e sensorial de "fishburgers" de polpa e "surimi" de tilápia. [J] . Mello S.C.R.P., Freitas M.Q., S?o Clemente S.C., Arquivo Brasileiro de Medicina Veterinaria e Zootecnia . 2012,第5期

机译：纸浆“鱼汉堡”和罗非鱼“鱼糜”的开发以及细菌学，化学和感官表征。
2. Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi [J] . Arquivo Brasileiro de Medicina Veterinaria e Zootecnia . 2012,第5期

机译：罗非鱼肉末和鱼糜制成的汉堡的发展以及细菌，化学和感官特性
3. Caracteriza??o química e bacteriológica de polpa e surimi obtidos do espinha?o residual da filetagem de tilápia [J] . Eduardo Bruno Nogueira, Maria Dalva Silva Ribas Pinto, M?nica Queiroz De Freitas, Ciência Rural . 2010,第3期

机译：从脊柱获得的化学和细菌纸浆和来自血管的呋喃？罗非鱼菌丝的残余
4. Bacteriological and chemical (nitrogen, phosphorus) characterization of liquid wastes discharged by four dairy farms (Vendee, France) [C] . S. Reyne, J. Marrec, S. Reyne International Conference on the Food and Agriculture Organization of the United Nations European System of Cooperative Researcg Networks in Agriculture Network on Recycling of Agricultural, Municipal and Industrial Residues in Agriculture . 1999

机译：四个乳制品农场排出的液体废物的细菌学和化学（氮，磷）表征（Vendee，France）
5. Development and characterization of novel edible films with antimicrobial properties for food packaging =Desenvolvimento e caracteriza??o de novos filmes edíveis com propriedades antimicrobianas para aplica??es em produtos alimentares [D] . Ribeiro, Jorge Manuel Padr?o. 2014

机译：新型食品包装抗菌性能的新型食用膜的发展与鉴定=新建筑物施用食品的抗菌性能的发展与表征
6. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder [O] . Palestina Santana, Nurul Huda, Tajul Aris Yang 2015

机译：鱼糜粉配制的香肠的理化特性和感官特性
7. Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi [O] . S.C.R.P. Mello, M.Q. Freitas, S.C. São Clemente, 2012

机译：由罗非鱼肉末和鱼糜制成的炸鱼排的发育和细菌，化学和感官特征
8. Design and Development of a New Hybrid Spectroelectrochemical Sensor; Spectroelectrochemical Sensor for Technetium Applicable to the Vadose Zone [R] . 2000

机译：一种新型混合光谱电化学传感器的设计与开发;适用于渗流区的锝的光谱电化学传感器

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi Desenvolvimento e caracterização bacteriológica, química e sensorial de 'fishburgers' de polpa e 'surimi' de tilápia

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