Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

por Ramos Messias, Camila, Konopka, Danieli Natali, Biassi, Deise Caroline, Batista Vianna, Rubia, Quast, Ernesto, Molardi Bainy, Eduarda, Poliseli-Scopel, Fábio Henrique
Publicado em 2016