1.
Fonseca G, Cavenaghi-Altemio A, Matsumori D, de Menezes J. Quality and acceptance of ready-to-cook dishes prepared with fillet and belly flap area of hybrid sorubim. meat_technology [Internet]. 30Jun.2022 [cited 16Aug.2022];63(1):59-5. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/377