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Anaerobic bio-digestion of concentrate obtained in the process of ultra filtration of effluents from tilapia processing unit
(Sociedade Brasileira de Zootecnia, 2012-02-01)
The objective of the present study was to evaluate the efficiency of the process of biodigestion of the protein concentrate resulting from the ultrafiltration of the effluent from a slaughterhouse freezer of Nile tilapia. ...
Influência do método de filetagem e categorias de peso sobre rendimento de carcaça, filé e pele da tilápia do Nilo (Oreochromis niloticus)
(Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 1999-01-01)
The objective of this study was to evaluate the processing methods (F-1 = to remove skin with pliers and then to cut in fillets; F-2 = cut in fillet and then to remove skin with knife and pliers help) and weight categories ...
Influência do Método de Filetagem e Categorias de Peso sobre Rendimento de Carcaça, Filé e Pele da Tilápia do Nilo (Oreochromis niloticus)
(1999-01-01)
The objective of this study was to evaluate the processing methods (F1= to remove skin with pliers and then to cut in fillets; F2= to cut in fillet and then to remove skin with knife and pliers help) and weight categories ...
Controle estatístico de processo na filetagem de tilápias: um estudo de caso
(Universidade Tecnológica Federal do ParanáToledoBrasilLicenciatura em MatemáticaUTFPR, 2018-06-06)
One of the main problems faced by fish-fillet industries is the standardization of fillet. The size of the fish, the filleting method, the skill of the professional who cuts the filet and the cut shape of the muscles ...
Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets
(Wiley Blackwell Publishing, Inc, 2020-11)
The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and ...
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets
(Taylor & Francis, 2018)
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The ...
Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)
(Elsevier Sci LtdOxfordInglaterra, 2008)
Mathematical models to predict growth, fillet traits, and composition of wild traíra, Hoplias malabaricus
(Brazilian Journal of Animal Science, 2023)
Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
(Editora da Universidade Estadual de Maringá - EDUEM, 2015)