Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement

Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement (2012)

Authors:
USP affiliated authors: RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; VIEGAS, ELISABETE MARIA MACEDO - FZEA
School: FZEA
Subjects: PESCADO; ÓLEOS E GORDURAS ANIMAIS COMESTÍVEIS; TRUTA
Language: Inglês
Imprenta:
- Publisher: Associação Brasileira de Ensino e Pesquisa em Alimentos
- Place of publication: Campinas
- Date published: 2012
Source:
- Título do periódico: Anais
- ISSN: 2304-7992
Conference title: World Congress of Food Science and Technology - IUFoST

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ABNT

SEGURA, Júlio Guerra; RODRIGUES, Christianne Elisabete da Costa; BRAGAGNOLO, Neura; et al. Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement. Anais.. Campinas: Associação Brasileira de Ensino e Pesquisa em Alimentos, 2012.
APA

Segura, J. G., Rodrigues, C. E. da C., Bragagnolo, N., Gurgel, S., Natori, M. M., & Viegas, E. M. M. (2012). Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement. In Anais. Campinas: Associação Brasileira de Ensino e Pesquisa em Alimentos.
NLM

Segura JG, Rodrigues CE da C, Bragagnolo N, Gurgel S, Natori MM, Viegas EMM. Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement. Anais. 2012 ;
Vancouver

Segura JG, Rodrigues CE da C, Bragagnolo N, Gurgel S, Natori MM, Viegas EMM. Evaluation of oil viscera from rainbow trout (Oncorhynchus mykiss) extracted by slow freezing, submitted to the main chemical steps of refinement. Anais. 2012 ;