Food and Nutrition Sciences
Vol.5 No.6(2014), Paper ID 43702, 10
pages
DOI:10.4236/fns.2014.56067
Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics
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
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Biochemistry, Chemistry Institute, Federal University of Riode Janeiro,
Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Department of Food Technology, Fluminense Federal University, Rio de Janeiro, Brazil
Copyright © 2014 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 et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Palmeira, K. , Mársico, E. , Doro, L. , Lemos, M. , Teixeira, C. , Paschoalin, V. , Monteiro, M. and Júnior, C. (2014) Quality of Semi-Prepared Products from Rainbow Trout Waste (
Onchorynchus mykiss) by Using Different Technological Strategics.
Food and Nutrition Sciences,
5, 571-580. doi:
10.4236/fns.2014.56067.