K. DHANAPAL; G.V.S. REDDY; B.B. NAYAK; G. VENKATESHWARLU; A. BALASUBRAMANIAN; REDDY, A. DEVIVARAPRASAD; S. BASU. CHANGES IN INSTRUMENTAL AND SENSORY CHARACTERISTICS OF TILAPIA FISH STEAKS DURING COLD BLANCHING AND COOKING TREATMENTS. The Bioscan, [S. l.], v. 8, n. 3, p. 887–892, 2013. Disponível em: https://thebioscan.com/index.php/pub/article/view/235. Acesso em: 24 nov. 2024.