Source: Revista Brasileira de Zootecnia. Unidade: FZEA
Subjects: DEFUMAÇÃO, PESCADO, TECNOLOGIA DE ALIMENTOS
ABNT
FRANCO, Maria Luiza Rodrigues de Souza et al. Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet. Revista Brasileira de Zootecnia, v. 39, n. 4, p. 695-700, 2010Tradução . . Disponível em: https://doi.org/10.1590/S1516-35982010000400001. Acesso em: 10 set. 2024.APA
Franco, M. L. R. de S., Viegas, E. M. M., Kronka, S. N., Vidotti, R. M., Assano, M., & Gasparino, E. (2010). Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet. Revista Brasileira de Zootecnia, 39( 4), 695-700. doi:10.1590/S1516-35982010000400001NLM
Franco MLR de S, Viegas EMM, Kronka SN, Vidotti RM, Assano M, Gasparino E. Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet [Internet]. Revista Brasileira de Zootecnia. 2010 ; 39( 4): 695-700.[citado 2024 set. 10 ] Available from: https://doi.org/10.1590/S1516-35982010000400001Vancouver
Franco MLR de S, Viegas EMM, Kronka SN, Vidotti RM, Assano M, Gasparino E. Effects of hot and cold smoking processes on organoleptic properties, yield and composition of matrinxa fillet [Internet]. Revista Brasileira de Zootecnia. 2010 ; 39( 4): 695-700.[citado 2024 set. 10 ] Available from: https://doi.org/10.1590/S1516-35982010000400001