Source: Brazilian Archives of Biology and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARCAÇA, CARNES E DERIVADOS, CONSUMO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TILÁPIA-DO-NILO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Denise Pinheiro Soncini da e GONÇALVES, Tania Maria Vinturin e SILVA, Ana Carolina Conti e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization. Brazilian Archives of Biology and Technology, v. 62, p. 1-12, 2019Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2019180436. Acesso em: 28 set. 2024.APA
Costa, D. P. S. da, Gonçalves, T. M. V., & Silva, A. C. C. e. (2019). Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization. Brazilian Archives of Biology and Technology, 62, 1-12. doi:10.1590/1678-4324-2019180436NLM
Costa DPS da, Gonçalves TMV, Silva ACC e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/1678-4324-2019180436Vancouver
Costa DPS da, Gonçalves TMV, Silva ACC e. Potentiality of using mechanically separated meats of Nile tilapia in fishburgers: chemical, physical and sensory characterization [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-12.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/1678-4324-2019180436