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| 2009 | Arquivos do Instituto Biológico | Giampietro, A. | ICE QUALITY USED FOR THE PRESERVATION OF FRESH SEAFOOD |
| 2014 | Brazilian Journal of Food Technology | Cicero, Laís Henrique | Study of distillation methodologies for the quantification of nitrogen in the total volatile bases of hake, tilapia and shrimp |
| 2008 | Ciência Rural | Echevenguá, Márcio Martinez | Hungarian carp minced quality transported live or on ice |