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Salga seca e úmida de filés de pacu (piaractus mesopotamicus)
(Universidade Estadual de Londrina (UEL), 2014)
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(Inst Pesca, 2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
(2014-01-01)
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbadós (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used ...
Amino acid composition of processed fish silage using different raw materials
(Elsevier B.V., 2003-03-31)
The objective was to evaluate amino acid composition of silages produced from three raw materials. Commercial marine fish waste, commercial freshwater fish waste, and tilapia filleting residue were used to produce fish ...
Amino acid composition of processed fish silage using different raw materials
(Elsevier B.V., 2003-03-31)
The objective was to evaluate amino acid composition of silages produced from three raw materials. Commercial marine fish waste, commercial freshwater fish waste, and tilapia filleting residue were used to produce fish ...
Effects of betaine on the growth of the fish piauçu, Leporinus macrocephalus
(Brazilian Archives of Biology and Technology, 2006-09-01)
Testamos o efeito da betaína na performance de crescimento do peixe piauçu. Para tal, 21 espécimes (média ± DP: peso corpóreo: 14,9 ± 1,3 g) foram distribuídos aleatoriamente em um entre três tratamentos (n ...
Effects of betaine on the growth of the fish piauçu, Leporinus macrocephalus
(Brazilian Archives of Biology and Technology, 2006-09-01)
Testamos o efeito da betaína na performance de crescimento do peixe piauçu. Para tal, 21 espécimes (média ± DP: peso corpóreo: 14,9 ± 1,3 g) foram distribuídos aleatoriamente em um entre três tratamentos (n ...
Lactic acid bacteria in meat and fish: new approaches for traditional applications
(Nova Science Publishers, 2012)
Lactic acid bacteria (LAB) are the main characters during fermentation of musclebased foods, guaranteeing safety and sensorial quality of the products. The diversity of LAB resulting from the prevailing environmental ...
Applications in the search for genomic selection signatures in fish
(Frontiers Media S.A., 2014)
© 2014 Lopez_dinamarca, Neira and Yáñez. Selection signatures are genomic regions harboring DNA sequences functionally involved in the genetic variation of traits subject to selection. Selection signatures have been ...