Elaboração de hambúrguer formulado com filé de peixe tucunaré, Cichla ssp

The burger is made from ground beef, with or without addition of fat and seasonings, and subsequently molded. The flesh of fish has easy digestion and excellent source of protein and minerals than vitamins. The aim of this study was to develop and evaluate the physico-chemical, microbiological and s...

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Bibliographic Details

Published in:	Revista verde de agroecologia e desenvolvimento sustentável Vol. 9; no. 3; pp. 75 - 80
Main Authors:	Bernardino Filho, Raimundo, Oliveira Gomes, Quézia, Maniçoba Pereira, Bárbara Bruna, Mesquita de Queiroga, Artur Xavier, Maracajá, Patrício Borges
Format:	Journal Article
Language:	Portuguese
Published:	2014
Subjects:	Burger Características nutricionais Controle microbiológico Filé de peixe Fish fillet Hambúrguer Microbiological control Nutritional characteristics Tucunaré
Online Access:	Get full text
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