doiFil / Faculty of Philology, University of Belgrade
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Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim
Angela Dulce Cavenaghi-Altemio
Dandrea Sakie Matsumori
Jéssica Lima de Menezes
Gustavo Graciano Fonseca
Meat Technology, Vol. 63 (2022), No. 1
Article 6 (p. 59–65)
https://doi.org/10.18485/meattech.2022.63.1.6
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@article{cavenaghialtemio:2022fishproduct,
author = {Cavenaghi-Altemio, Angela Dulce and Matsumori, Dandrea Sakie and Lima de Menezes, Jéssica and Fonseca, Gustavo Graciano},
title = {Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2022},
volume = {63},
number = {1},
howpublished = {print},
language = {english},
pages = {59--65},
note = {6},
doi = {10.18485/meattech.2022.63.1.6},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2022-63-1&i=6},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2022-1/meattech-2022-63-1-6.pdf}
}