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PATÊS ELABORADOS A PARTIR DE RESÍDUOS DO BENEFICIAMENTO DE TILÁPIA COM E SEM DEFUMAÇÃO.
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- Iniciação Científica Cesumar, 2019, v. 21, n. 2, p. 163, doi. 10.17765/1518-1243.2019v21n2p163-173
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Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia.
- Published in:
- Acta Scientiarum: Technology, 2017, v. 39, n. 1, p. 111, doi. 10.4025/actascitechnol.v39i1.29164
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- Article
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes.
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- Acta Scientiarum: Technology, 2016, v. 38, n. 2, p. 241, doi. 10.4025/actascitechnol.v38i2.28852
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- Article