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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

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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} }