Source: Food Technology. Unidade: ESALQ
Subjects: TILÁPIA, CONGELAMENTO
ABNT
BISCALCHIN-GRYSCHEK, S. F. et al. Preparation, characterization and frozen storage stability of minced nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp). Food Technology, v. 55, n. 5, p. 187, 2001Tradução . . Acesso em: 03 jun. 2024.APA
Biscalchin-Gryschek, S. F., Oetterer, M., Gallo, C. R., Espindola Filho, A., & Neiva, C. R. P. (2001). Preparation, characterization and frozen storage stability of minced nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp). Food Technology, 55( 5), 187.NLM
Biscalchin-Gryschek SF, Oetterer M, Gallo CR, Espindola Filho A, Neiva CRP. Preparation, characterization and frozen storage stability of minced nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp). Food Technology. 2001 ; 55( 5): 187.[citado 2024 jun. 03 ]Vancouver
Biscalchin-Gryschek SF, Oetterer M, Gallo CR, Espindola Filho A, Neiva CRP. Preparation, characterization and frozen storage stability of minced nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp). Food Technology. 2001 ; 55( 5): 187.[citado 2024 jun. 03 ]