Off-Flavors in aquacultured fish: origins and implications for consumers (2022)
Source: Fishes. Unidades: CENA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMO DE ALIMENTOS, CYANOPHYTA, METABÓLITOS, PALADAR, PEIXES, PISCICULTURA, QUALIDADE DOS ALIMENTOS
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MORETTO, Jéssica A et al. Off-Flavors in aquacultured fish: origins and implications for consumers. Fishes, v. 7, n. 1, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.3390/fishes7010034. Acesso em: 28 set. 2024.APA
Moretto, J. A., Freitas, P. N. N. de, Souza, J. P. de, Oliveira, T. M. de, Brites, I., & Pinto, E. (2022). Off-Flavors in aquacultured fish: origins and implications for consumers. Fishes, 7( 1), 1-12. doi:10.3390/fishes7010034NLM
Moretto JA, Freitas PNN de, Souza JP de, Oliveira TM de, Brites I, Pinto E. Off-Flavors in aquacultured fish: origins and implications for consumers [Internet]. Fishes. 2022 ; 7( 1): 1-12.[citado 2024 set. 28 ] Available from: https://doi.org/10.3390/fishes7010034Vancouver
Moretto JA, Freitas PNN de, Souza JP de, Oliveira TM de, Brites I, Pinto E. Off-Flavors in aquacultured fish: origins and implications for consumers [Internet]. Fishes. 2022 ; 7( 1): 1-12.[citado 2024 set. 28 ] Available from: https://doi.org/10.3390/fishes7010034