Nutritional, microbiological and sensorial characteristics of alfajor prepared with dehydrated mixture of salmon and tilapia

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Bibliographic Details
Main Author:	Kátia Setsuko Kimura
Format:	Artículo científico
Language:	en
Published:	Universidade Estadual de Maringá 2017
Subjects:	Ingeniería fish carcass Filleting waste
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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