Determinação da capacidade de retenção de água, pH e cor em filés de Barbado (Pinirampus pirinampu).

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Author(s): ZUANAZZI, J. S. G.; PEREIRA, Y. C. A.; LARA, J. A. F. de

Summary: O objetivo do trabalho foi determinar a CRA, o pH e a cor em filés de barbado.

Publication year: 2016

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Pantanal

Keywords: Bagre, Fish fillets, Freshwater fish, Peixe, Pescado, Produto derivado de pescado

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