EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING

MARCOS ALAN DA SILVEIRA BRITO; CARLOS ALBERTO MARTINS CORDEIRO; WILLIAN CARLOS AZEVEDO GOMES

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING

MARCOS ALAN DA SILVEIRA BRITO ¹ ; CARLOS ALBERTO MARTINS CORDEIRO ² ; WILLIAN CARLOS AZEVEDO GOMES ³

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MARCOS ALAN DA SILVEIRA BRITO; CARLOS ALBERTO MARTINS CORDEIRO; WILLIAN CARLOS AZEVEDO GOMES. EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-the-centesimal-composition-and-sensory-properties-of-the-white-shr?lang=en>. Acesso em: 26 Jul. 2026. Copy citation

MARCOS ALAN DA SILVEIRA BRITO, 2022, EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-the-centesimal-composition-and-sensory-properties-of-the-white-shr?lang=en>. Copy citation

MARCOS ALAN DA SILVEIRA BRITO. (2022, May). EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

MARCOS ALAN DA SILVEIRA BRITO, EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-the-centesimal-composition-and-sensory-properties-of-the-white-shr?lang=en Copy citation

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¹ ufpa ;

² Universidade do Estado de Santa Catarina ;

³ Instituto de Estudos Costeiros / Universidade Federal do Pará

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Food Processing

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