1.
Cipriano L da C, Pereira TR de C, Azevedo EF de, Oliveira CM de, Mano SB, Esmerino EA, Marsico ET. Use of low commercial value fish in the preparation of cooked inlaid ham type: literature review. J. Eng. Exact Sci. [Internet]. 2022 Nov. 22 [cited 2024 Apr. 27];8(10):14891-01a. Available from: https://periodicos.ufv.br/jcec/article/view/14891