SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Efeito do alecrim na defumação da carne de rã (Rana catesbeiana): características sensoriais, composição e rendimento

Received Citations (3)

publishing year previous first author document title
2010 Food Science and Technology (Campinas) Godoy, Leandro Cesar de Sensorial analysis of soups and broths made by smoked fish carcasses meal: its utilization to supplement school meals
2015 Acta Scientiarum. Animal Sciences Ayres, Athos Alexandre Cesnik Rendimento de carcaça e composição centesimal da rã-touro (Lithobates catesbeianus)
2013 Pesquisa Agropecuária Brasileira Franco, Maria Luiza Rodrigues de Souza Microbiological quality and shelf life of smoked fillets of Nile tilapia under refrigeration or freezing
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