Physicochemical and sensory characteristics of snack made with minced Nile tilapia (2014)
Source: Food Science and Technology. Unidade: FZEA
Subjects: PESCADO (PROCESSAMENTO), CARNES E DERIVADOS, TILÁPIA-DO-NILO, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
CORTEZ NETTO, João de Paula et al. Physicochemical and sensory characteristics of snack made with minced Nile tilapia. Food Science and Technology, v. 34, n. 3, p. 591-596, 2014Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.6395. Acesso em: 09 jun. 2024.APA
Cortez Netto, J. de P., Oliveira Filho, P. R. C. de, Lapa-Guimarães, J. das G., & Viegas, E. M. M. (2014). Physicochemical and sensory characteristics of snack made with minced Nile tilapia. Food Science and Technology, 34( 3), 591-596. doi:10.1590/1678-457x.6395NLM
Cortez Netto J de P, Oliveira Filho PRC de, Lapa-Guimarães J das G, Viegas EMM. Physicochemical and sensory characteristics of snack made with minced Nile tilapia [Internet]. Food Science and Technology. 2014 ; 34( 3): 591-596.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/1678-457x.6395Vancouver
Cortez Netto J de P, Oliveira Filho PRC de, Lapa-Guimarães J das G, Viegas EMM. Physicochemical and sensory characteristics of snack made with minced Nile tilapia [Internet]. Food Science and Technology. 2014 ; 34( 3): 591-596.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/1678-457x.6395