Quality of Semi-Prepared Products from Rainbow Trout Waste (<i>Onchorynchus mykiss</i>) by Using Different Technological Strategics

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics"
written by Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Laís Doro, Môsar Lemos, Claudia Emília Teixeira, Vania Margaret Flosi Paschoalin, Maria Lúcia Guerra Monteiro, Carlos Adam Conte Júnior,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

[1]	What are the potential strategies to achieve potentially more healthful meat products?
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[2]	La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas
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[3]	Opportunities of Adopting and Significance of Freshwater Fish Powder Based Biscuit: A Review
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[6]	Functional sausage made from mechanically separated tilapia meat
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[7]	Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality
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[8]	The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets
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[1]	What are the potential strategies to achieve potentially more healthful meat products? International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.15104

[2]	Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus ) Stored at Different Temperature Conditions Journal of Food Processing and Preservation, 2017 DOI:10.1111/jfpp.13096

[3]	The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets Food Science & Nutrition, 2016 DOI:10.1002/fsn3.302

[4]	Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality CyTA - Journal of Food, 2016 DOI:10.1080/19476337.2015.1087050

[5]	The chemical quality of frozen VietnamesePangasius hypophthalmusfillets Food Science & Nutrition, 2016 DOI:10.1002/fsn3.302

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