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CyTA - Journal of Food Volume 13, 2015 - Issue 4
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Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures

La estabilidad química, sensorial y microbiológica de la mezcla de croquetas de tilapia del Nilo liofilizadas

Renata Hernandez Barros FuchsFood Technology Department, Federal University of Technology – Paraná (UTFPR), Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, BrazilCorrespondence[email protected]
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Ricardo Pereira RibeiroDepartment of Animal Science, Postgraduate Program in Food Science, State University of Maringá, Av. Colombo, 5.790 – CEP, Maringá87020-900, PR, Brazil
,
Makoto MatsushitaDepartment of Chemistry, Postgraduate Program in Food Science, State University of Maringá, Av. Colombo, 5.790 – CEP, Maringá87020-900, PR, Brazil
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Ailey Aparecida Coelho TanamatiFood Technology Department, Federal University of Technology – Paraná (UTFPR), Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, Brazil
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Cristiane CananPost-Graduation Program of Food Technology (PPGTA), Food Technology Department, Federal University of Technology, Paraná (UTFPR) Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, Brazil
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Evandro BonaPost-Graduation Program of Food Technology (PPGTA), Food Technology Department, Federal University of Technology, Paraná (UTFPR) Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, Brazil
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Leila Larisa Medeiros MarquesFood Technology Department, Federal University of Technology – Paraná (UTFPR), Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, Brazil
&
Adriana Aparecida DrovalFood Technology Department, Federal University of Technology – Paraná (UTFPR), Via Rosalina Maria dos Santos, 1233 – CEP, Campo Mourão87301-899, PR, Brazil
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Pages 556-562 | Received 18 Sep 2014, Accepted 29 Jan 2015, Published online: 06 Mar 2015

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