Innovation in industrial processing of lambari (Astyanax altiparanae) and manjuba ...
Antioxidant extract from grape pomace as a reducer of the lipid oxidation of lamba...
The use of otoliths as a tool to evaluate the habitat use of two species of socioe...
Performance evaluation, chemical composition, and food processing of lambaris (Ast...
Effect of film added with silver nanoparticles on the shelf life of gutted lambari...
Study of biological silver nanoparticles effect on Zebrafish, Nile Tilapia and Lam...
Lambari (Astyanax altiparanae) fishburger with natural antioxidant: concept evalua...