HAYATI-JAFAR BEIGI, E.; ALIZADEH DOUGHIKOLLAEE, E.; ZAKIPOUR RAHIMABADI, E.; YOUSEF ELAHI, M. Effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage. International Journal of Aquatic Biology, [S. l.], v. 2, n. 5, p. 223–228, 2014. DOI: 10.22034/ijab.v2i5.133. Disponível em: http://ij-aquaticbiology.com/index.php/ijab/article/view/133. Acesso em: 25 nov. 2024.