Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
Enrique Pino−Hernández, Raul Nunes de Carvalho, Rafaela Carvalho Alves, Maria Regina Sarkis Peixoto Joele, Natácia da Silva e Silva, Elen Vanessa Costa da Silva, Lúcia de Fátima Henriques Lourenço
Topics & Concepts
MesophileFood scienceSous videDorsumYield (engineering)MathematicsChemistryBiologyAnimal scienceMaterials scienceMetallurgyBacteriaGeneticsAnatomyAgricultural and Food SciencesMeat and Animal Product QualitySensory Analysis and Statistical Methods