tipo
- journal article
Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues
Documento
- doi:10.1590/0103-8478cr120190979
- http://dx.doi.org/10.1590/0103-8478cr120190979
- http://https://www.scielo.br/j/cr/a/QFQtq7mhtFmY5DXbCMxSLsv/?format=html&lang=en][doi:10.1590/0103-8478cr120190979
- http://https://www.scielo.br/j/cr/a/QFQtq7mhtFmY5DXbCMxSLsv/?format=pdf&lang=en][doi:10.1590/0103-8478cr120190979
- http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000300751&tlng=en
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