Quast, Ernesto, Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul, Paraná, Brasil, Brasil

• v. 7, n. 2 (2016) - Artigos Originais
  Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)
  Resumo  PDF