Quality and acceptance of ready-to-cook dishes prepared with fillet and belly flap area of hybrid sorubim.
| Autor: | Cavenaghi-Altemio, Angela Dulce1, Sakie Matsumori, Dandrea1, Lima de Menezes, Jéssica1, Graciano Fonseca, Gustavo2 gustavo@unak.is |
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| Zdroj: | Meat Technology. 2022, Vol. 63 Issue 1, p59-65. 7p. |
| Databáze: | Academic Search Ultimate |
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