Buscar
Mostrando ítems 1-10 de 464
Physicochemical and microbiological composition and yield of thai-style tilapia fillets (Oreochromis niloticus)
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
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. ...
Rendimento e composição química do filé de prochilodus lineatus do rio mogi guaçu, Brasil
(2009-10-27)
The curimbata constitutes species of fish of wide distribution in the Neotropical area and high economic value. This work focused to evaluate processing yield and the chemical composition of the fillet in the male and ...
Rendimento e composição química do filé de prochilodus lineatus do rio mogi guaçu, Brasil
(2009-10-27)
The curimbata constitutes species of fish of wide distribution in the Neotropical area and high economic value. This work focused to evaluate processing yield and the chemical composition of the fillet in the male and ...
Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
(Acta Scientiarum. Animal Sciences, 2018)
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 ...
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 ...