Centesimal, microbiological, and sensory characterization of fishburgers made with mechanically separated meat of tilapia

This work aimed to evaluate the microbiological, sensory and centesimal characterization of four kinds of fishburgers elaborated with tilapia mechanically separated meat. The microbiological analyses showed that both raw material and fishburgers met the microbiological standards for products derived...

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Bibliographic Details

Published in:	Revista brasileira de saúde e produção animal Vol. 10; no. 1; pp. 168 - 176
Main Authors:	Marengoni, NG, Pozza, MSdos S, Braga, G C, Lazzeri, D B, Castilha, L D, Bueno, G W, Pasquetti, T J, Polese, C
Format:	Journal Article
Language:	Portuguese
Published:	01-01-2009
Subjects:	Freshwater
Online Access:	Get full text
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