03AGDBQ26BJ8QXYRWSKU0M-TY35IQE0KQ9A63GYRWHY_XWFQUKSIPL8B1SMX9IMCPA8EMR4NTLNZUARPSNYIFPAJH3QDRFT8T2-SMWFXJVYHFLY77PTYZGFSB09FSTSHM6HHJGF8PATA_VE2RTYG_WILFDWIFJA3UCT51XM_XPYZ43K_WUTAUOTORTWJ_O4OT6BBSMODDPRRCDWFOV742YYP5MLYQFVWJKWMN1SZYG-ZROJAA7AMJ-UD8AM6RDI, P.; MONTOYA-MARTÍNEZ, C.; VEGA-VILLASANTE, F.; CARRILLO-FARNÉS, O.; ÁLVAREZ-GONZÁLEZ, C. A.; MARTÍNEZ-GARCÍA, R.; BADILLO-ZAPATA, D.; NOLASCO-SORIA, H. Yield, sensory and proximate analysis of Dormitator latifrons fillets prepared with different cooking methods . Agro Productividad, [S. l.], 2022. DOI: 10.32854/agrop.v15i2.2160. Disponível em: https://revista-agroproductividad.org/index.php/agroproductividad/article/view/2160. Acesso em: 16 jul. 2024.