Viability, production, and commercial indicators for fishburger from mapará residuals

The purpose of this research was to verify microbiological and yield indexes, sensorial attributes profile, acceptability and buy intention of fishburgers from residuals of mapará (Hypophthalmus spp.) from the fishery industry of Santarém – Pará – Brazil. The meat adhered to spines and skins (residu...

• Príomhchruthaitheoir: Miranda de Figueiredo, Ellen Kaline (author)
• Rannpháirtithe: Nascimento Marinho, Ana Rízia (author), de Sousa Marinho, Mila Katrielle (author), Freitas Lobato, Waldinete de Fátima (author), Mota Atayde, Hérlon (author)
• Formáid: article
• Teanga: por
• Foilsithe / Cruthaithe: 2023
• Ábhair: hambúrguer; restos; tecnologia; pescado; peixe; Hypophthalmus; hamburg; remains; technology; aquafood; fish
• Rochtain ar líne: https://revistas.uteq.edu.ec/index.php/cyt/article/view/556