Caracterização química de pescado marinho de baixo valor comercial e desenvolvimento de hambúrguer de peixe
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DOI: 10.1590/s0100-204x2017001100015
Abstract: The objective of this work was to perform the chemical characterization of marine bonefish ( Albula vulpes ) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava… read more here.
Keywords: mica pescado; caracteriza mica; baixo valor; fish burgers ... See more keywords
DNA metabarcoding for identification of species used in fish burgers
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DOI: 10.4081/ijfs.2022.10412
Abstract: The absence of morphological identification characters, together with the complexity of the fish supply chain make processed seafood vulnerable to cases of species substitution. Therefore, the authentication and the traceability of such products play a… read more here.
Keywords: safety; dna metabarcoding; species used; identification ... See more keywords