AUGUSTO GONÇALVES, A. .; PRENTICE-HERNÁNDEZ, C. . Liquid smoking of blue fish (Pomatomus saltatrix): lipid stability during processing and storage. Instituto Adolfo Lutz Journal - RIAL, [S. l.], v. 58, n. 1, p. 69–78, 1999. DOI: 10.53393/rial.1999.58.36678. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/36678. Acesso em: 18 may. 2024.