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DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES.

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Title: DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES.
Alternate Title: RAZVOJ I KARAKTERIZACIJA RIBLJIH MESNIH OKRUGLICA PRIPREMLJENIH OD MEHANIČKI OTKOŠENOG MESA AMAZONSKOG HIBRIDNOG SORUBIMA I PANIRANIH BRAŠNOM ŠAFRANIKE RAZLIČITIH GRANULACIJA.
Authors: Cavenaghi-Altemio, Angela Dulce1, Fonseca, Gustavo Graciano2 gustavo@unak.is
Source: Food & Feed Research. 2026, Vol. 53 Issue 1, p157-167. 11p.
Database: Academic Search Ultimate
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  Data: DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES.
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  Data: RAZVOJ I KARAKTERIZACIJA RIBLJIH MESNIH OKRUGLICA PRIPREMLJENIH OD MEHANIČKI OTKOŠENOG MESA AMAZONSKOG HIBRIDNOG SORUBIMA I PANIRANIH BRAŠNOM ŠAFRANIKE RAZLIČITIH GRANULACIJA.
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  Data: <searchLink fieldCode="AR" term="%22Cavenaghi-Altemio%2C+Angela+Dulce%22">Cavenaghi-Altemio, Angela Dulce</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Fonseca%2C+Gustavo+Graciano%22">Fonseca, Gustavo Graciano</searchLink><relatesTo>2</relatesTo><i> gustavo@unak.is</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+%26+Feed+Research%22">Food & Feed Research</searchLink>. 2026, Vol. 53 Issue 1, p157-167. 11p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=191025481
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        Value: 10.5937/ffr0-58136
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 157
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      – TitleFull: DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES.
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            NameFull: Cavenaghi-Altemio, Angela Dulce
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            NameFull: Fonseca, Gustavo Graciano
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              Text: 2026
              Type: published
              Y: 2026
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              Value: 53
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