Elaboration of sausage using minced fish of Nile tilapia filleting waste (2010)
Source: Brazilian Archives of Biology and Technology. Unidade: FZEA
Subjects: PESCADO (QUALIDADE), SALSICHA, CARNE MECANICAMENTE SEPARADA, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
OLIVEIRA FILHO, Paulo Roberto Campagnolli de et al. Elaboration of sausage using minced fish of Nile tilapia filleting waste. Brazilian Archives of Biology and Technology, v. no/dez. 2010, n. 6, p. 1383-1391, 2010Tradução . . Disponível em: https://doi.org/10.1590/S1516-89132010000600015. Acesso em: 03 maio 2024.APA
Oliveira Filho, P. R. C. de, Netto, F. M., Ramos, K. K., Trindade, M. A., & Viegas, E. M. M. (2010). Elaboration of sausage using minced fish of Nile tilapia filleting waste. Brazilian Archives of Biology and Technology, no/dez. 2010( 6), 1383-1391. doi:10.1590/S1516-89132010000600015NLM
Oliveira Filho PRC de, Netto FM, Ramos KK, Trindade MA, Viegas EMM. Elaboration of sausage using minced fish of Nile tilapia filleting waste [Internet]. Brazilian Archives of Biology and Technology. 2010 ; no/dez. 2010( 6): 1383-1391.[citado 2024 maio 03 ] Available from: https://doi.org/10.1590/S1516-89132010000600015Vancouver
Oliveira Filho PRC de, Netto FM, Ramos KK, Trindade MA, Viegas EMM. Elaboration of sausage using minced fish of Nile tilapia filleting waste [Internet]. Brazilian Archives of Biology and Technology. 2010 ; no/dez. 2010( 6): 1383-1391.[citado 2024 maio 03 ] Available from: https://doi.org/10.1590/S1516-89132010000600015