Effect of salt reduction and washing process of fish pulp on quality characteristics of Serra Spanish mackerel (Scomberomorus brasiliensis) fish burgers for school meals
Crossref DOI link: https://doi.org/10.1007/s13197-015-1879-z
Published Online: 2015-05-24
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
de Quadros, Diomar Augusto
Bolini, Helena Maria Andre
Text and Data Mining valid from 2015-05-24