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Stability of tilapia Minced (Oreochromis niloticus) due to the use of different additives
2013
Revista Brasileira de Pesquisa em Alimentos
<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: 200%;">The application of minced extraction process is an emergent and attractive process due to its possibility of greater meat recovering, creating better quality products. The development of new formulation is necessary to improve the technological quality of minced, and can be achieved through the use of preservative ingredients. The aim of
doi:10.14685/rebrapa.v3i1.85
fatcat:6g3oam7jfzcc7hj2encvkncm7q