The Effect of Steaming Process on Fat Soluble Vitamins Content and Fatty Acid Profile in Bluefish and Rainbow Trout Fillets.
Animal Review,
[S. l.], v. 1, n. 1, p. 1–10, 2014. Disponível em:
https://archive.conscientiabeam.com/index.php/92/article/view/2. Acesso em: 31 aug. 2026.