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Pedro Henrique Sá Vieira, Carolina Notaro de Barros, Emiko Shinozaki Mendes, Maria Inês Sucupira Maciel, Humber Agrelli de Andrade, Paulo Roberto Campagnoli de Oliveira Filho (Author)
Pág. e40299
This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weig...
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