[1]
Oliveira, R.B.S. de et al. 2020. Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara). Revista Brasileira de Agrotecnologia. 10, 1 (jun. 2020), 13–18. DOI:https://doi.org/10.18378/rebagro.v10i1.8029.