Efeito do gelo clorado sobre parâmetros químicos e microbiológicos da carne de carpa capim (Ctenopharyngodon idella)

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ژورنال

عنوان ژورنال: Ciência e Tecnologia de Alimentos

سال: 2004

ISSN: 0101-2061

DOI: 10.1590/s0101-20612004000400034