"
Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics"
written by Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Laís Doro, Môsar Lemos, Claudia Emília Teixeira, Vania Margaret Flosi Paschoalin, Maria Lúcia Guerra Monteiro, Carlos Adam Conte Júnior,
published by
Food and Nutrition Sciences,
Vol.5 No.6, 2014
has been cited by the following article(s):
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Functional sausage made from mechanically separated tilapia meat
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[1]
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What are the potential strategies to achieve potentially more healthful meat products?
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.15104
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[2]
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Impact of S. aromaticum
and C. cassia
Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus
) Stored at Different Temperature Conditions
Journal of Food Processing and Preservation,
2017
DOI:10.1111/jfpp.13096
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[3]
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The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets
Food Science & Nutrition,
2016
DOI:10.1002/fsn3.302
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[4]
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Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality
CyTA - Journal of Food,
2016
DOI:10.1080/19476337.2015.1087050
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[5]
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The chemical quality of frozen VietnamesePangasius hypophthalmusfillets
Food Science & Nutrition,
2016
DOI:10.1002/fsn3.302
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