SMOKED FISH SALAM: DEVELOPMENT AND SENSORY ANALYSIS.

Autor:	Fernanda Rossetto, Janaina, Maurício Rocha, Joana D'Arc, Souza da Cruz, Marta Caroline, Carvalho da Silva, Thibério, Signor, Altevir
Předmět:	ANIMAL nutrition NUTRITIONAL value PRODUCT acceptance FISH as food FISH development SMOKE FOOD aroma
Zdroj:	Environmental & Social Management Journal / Revista de Gestão Social e Ambiental; 2024, Vol. 18 Issue 11, p1-9, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu