Influencia da secagem sobre algumas propiedades fisico-quimicas do musculo do cacao branco, Carcharhynus porosus Ranzani
Document title: Influencia da secagem sobre algumas propiedades fisico-quimicas do musculo do cacao branco, Carcharhynus porosus Ranzani
Journal: Arquivos de ciencias do mar
Database: PERIÓDICA
System number: 000038653
ISSN: 0374-5686
Authors: 1
Institutions: 1Universidade Federal do Ceara, Fortaleza, Ceara. Brasil
Year:
Season: Dic
Volumen: 17
Number: 2
Pages: 77-87
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Aplicado, experimental
Disciplines: Biología,
Química
Keyword: Biología acuática,
Peces,
Química de alimentos,
Alteraciones,
Brasil,
Carcharhinus porosus,
Propiedades fisicoquímicas,
Salado,
Secado
Keyword: Biology,
Chemistry,
Aquatic biology,
Fish,
Food chemistry,
Alterations,
Brazil,
Carcharhynus porosus,
Drying,
Physicochemical properties,
Salting
Document request
Note: The document is shipping cost.









Original documents can be consulted at the Departamento de Información y Servicios Documentales, located in the Annex to the General Directorate of Libraries (DGB), circuito de la Investigación Científica across from the Auditorium Nabor Carrillo, located between the Institutes of Physics and Astronomy. Ciudad Universitaria UNAM. Show map
For more information: Departamento de Información y Servicios Documentales, Tels. (5255) 5622-3960, 5622-3964. E-mail: sinfo@dgb.unam.mx . Monday to Friday from (8 to 16 hrs).