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Kinetic modeling to study the quality of tambaqui (Colossoma macropomum) sous vide during storage at different

Fabiane C P Ramos1, Suezilde C A Ribeiro2, Maria R S Peixoto Joele2

  • 1Universidade Federal do Pará (UFPA), Belém, PA Brazil.

Journal of Food Science and Technology
|July 26, 2017
PubMed

Keywords:
Colossoma macropomunDegradationKineticProcessingShelf lifeSous vide

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