Ciência E Tecnologia Dos Alimentos – Volume 10 2021
DOI: 10.36229/978-65-5866-067-5.cap.12
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Caracterização físico-química e rendimento na obtenção da carne mecanicamente separada do peixe tibiro (Oligoplites palometa)

Franky Soedirlan Resosemito1,
Jaqueline da Silva Rumão2,
Cleidiana Furtado Teixeira Belfort3
et al.
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