Innovation in industrial processing of lambari (Astyanax altiparanae) and manjuba ...
Antioxidant extract from grape pomace as a reducer of the lipid oxidation of lamba...
Effect of film added with silver nanoparticles on the shelf life of gutted lambari...
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...
Lambari (Astyanax altiparanae) fishburger with natural antioxidant: concept evalua...
Characterization of the quality sensorial physic-chemistry of the meat of broiler ...