Qualidade físico-química dos produtos pesqueiros comercializados na Colômbia
Resumo
As características nutricionais dos produtos de peixe posicionaram-nos entre as categorias alimentares de crescimento mais rápido do mundo. Além disso, para o desenvolvimento de alimentos inovadores, é importante conhecer os parâmetros físico-químicos dos produtos comerciais e os regulamentos da indústria alimentar, que determinam os critérios para novos desenvolvimentos. Para este fim, foram aplicados questionários de frequência aos produtos da pesca comercializados em diferentes estabelecimentos. Além disso, foram seleccionados produtos processados para determinações analíticas de: humidade, teor de NaCl e actividade da água. Os resultados mostraram que 80% dos produtos são comercializados em grandes supermercados, sendo a percentagem restante nos mercados locais. Setenta e nove por cento do peixe comercializado é de origem nacional. Os produtos com o maior teor de sal em base seca (~48%) eram salmão fumado e arenque fumado com sal, os patés de tilápia apresentaram os valores mais baixos de NaCl em base seca ~6%. No mercado colombiano, os produtos com um elevado grau de transformação são produtos importados, que têm um maior teor de sal. O produto nacional oferece baixos níveis de transformação, sendo principalmente comercializado como filetes congelados. Isto abre a possibilidade para o desenvolvimento de produtos inovadores com matéria-prima local.
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Referências
Amorim-Gomes. M. D., Seiko-Kato, L., Cardoso de Almeida, A. E., Azevedo de Carvalho, A. P. & Conte-Junior, C. A. (2021). Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects. Trends in Food Science & Technology, 118, 639-657. https://doi.org/10.1016/j.tifs.2021.10.028
Association of Official Analytical Chemists. (1990). Official methods of analysis: Changes in official methods of analysis made at the annual meeting. Association of official agricultural chemists (Vol. 15). Washington, D.C: Association of Official Analytical Chemists
Ayeloja, A. A., Jimoh, W. A., Adetayo, M. B. & Abdullahi, A. (2020) Effect of storage time on the quality of smoked Oreochromis niloticus. Heliyon, 6, e03284. https://doi.org/10.1016/j.heliyon.2020.e03284
Bell, J. D., Sharpa, M. K., Haviced, E., Battye, M., Charltonf, K. E., Russellf, J., Adamsg, W., Azmia, K., Romeoc, A., Wabnitzh, C. C., Andrewa, N. L., Rodwelle, L., Gu’uraue, S.E. & Gilletti, R. (2019). Realising the food security benefits of canned fish for Pacific Island countries. Marine Policy, 100, 183-191. https://doi.org/10.1016/j.marpol.2018.10.034
Berizia, E., Hosseinzadeha, S., Shekarforousha, S. S. & Barbieriba, G. (2018). Microbial, chemical, textural and sensory properties of coatedrainbow trout by chitosan combined with pomegranate peel extractduring frozen storage. International Journal of Biological Macromolecules, 106, 1004-1013. http://dx.doi.org/10.1016/j.ijbiomac.2017.08.099
Betancourt-Sambony, F., Rivera-Valencia, F. J. & Girón-Hernández, J. (2020). Control cinético del salado con sabor a humo, de filetes de tilapia (Oreochromis sp.). Biotecnología en el sector agropecuario y agroindustrial, 19(2), 27-40. https://doi.org/10.18684/bsaa.v19.n2.2021.1425
Cardoso, S., Pinho, O., Moreira, P., Penad, M. J., Alves, A., Moreiraf, J. L., Mendes, J., Graça, P. & Gonçalves, C. (2019). Salt content in pre-packaged foods available in Portuguese market. Food Control, 106, 106670. https://doi.org/10.1016/j.foodcont.2019.05.035
Chan, S. S., Rothb, B., Skarec, M., Hernarc, M., Jessend, F., Løvdal, T., Jakobsen, A. N. & Lerfalla, J. (2020). Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar). Aquaculture, 526, 735381. https://doi.org/10.1016/j.aquaculture.2020.735381
Dama, R. A., Ndomou, N., Milong, C. S., Mank, C, K., Nchoutpouen, M. N., Youogo, M. T., Ndômbôl, R. P. N., Nsoga, F. V., Ngo Tang, C., Gouado, I. & Tchoumbougnang, F. (2021). Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon. Food Chemistry, 363, 130229. https://doi.org/10.1016/j.foodchem.2021.130229
ElShehawy S. M. & Farag, Z. S. (2019). Safety assessment of some imported canned fish using chemical, microbiological and sensory methods. Egyptian Journal of Aquatic Research, 45, 389-394. https://doi.org/10.1016/j.ejar.2019.08.005
FAO. (2020). El estado de la seguridad alimentaria y la nutrición en el mundo 2020. Transformación de los sistemas alimentarios para que promuevan dietas asequibles y saludables. http://www.fao.org/publications/sofi/2020/es/
Farias, V. M., Andrade, N.M., Calixto, C. A. A., Duarte, M. C. K. H., Keller, L. A. M. & Mesquita, F. M. A. (2021). Fish products developed from ground rainbow trout and tilapia fillet mixtures: Physico-chemical, microbiological and toxicological analyses. Arquivo brasileiro de medicina veterinária e zootecnia, 73(5), 1128-1136. http://dx.doi.org/10.1590/1678-4162-12018
Fuentes, A., Fernández-Segovia, I., Barat, J. M. & Serra, J. A. (2010a). Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34, 83-103. https://doi.org/10.1111/j.1745-4549.2008.00350.x
Fuentes, A., Fernández-Segovia, I., Barat, J. M. & Serra, J. A. (2010b). Development of a smoked sea bass product with partial sodium replacement. Food Science and Technology, 43, 1426-1433. https://doi.org/10.1016/j.lwt.2010.04.013
González-Rodríguez, M. N., Sanz, J. J., Santos, J. A., Otero, A. & Garcia-Lopez, M. L. (2002). Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. International Journal of Food Microbiology, 77, 161-168. https://doi-org.bdigital.sena.edu.co/10.1016/S0168-1605(02)00048-X
Guidini-Lopes, I., Garcia de Oliveira, R. & Menezes-Ramos, M. (2016). Perfil do consumo de peixes pela população brasileira. Biota Amazonia, 6 (2), 62-65. DOI: http://dx.doi.org/10.18561/2179-5746/biotaamazonia.v6n2p62-65
Halpern, B.S., Frazier, M., Afflerbach, J., Lowndes, J. L., Micheli, F., Courtney-Scarborough, C. & Selkoe, K. A. (2019). Recent pace of change in human impact on the world’s ocean. Scientific Reports, 9, 11609. https://doi.org/10.1038/s41598-019-47201-9
Hansen, L. T., Gillb, T. & Huss, H. H. (1995). Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, 28, 123-130. https://doi.org/10.1016/0963-9969(95)90795-C
Karásková, P., Fuentes, A., Fernández-Segovia, I., Alcañiz, M., Masot, R. & Barat, J. M. (2011). Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products. Procedia Food Science, 1, 1195-1201. https://doi.org/10.1016/j.profoo.2011.09.178
Kilincceker, O., Dogan, I. S. & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. Food Science and Technology, 42, 868-873. https://doi.org/10.1016/j.lwt.2008.11.003
Kimura, M., Lu, X., Skurnick, J., Award, G., Bogden, J. & Kemp, F. (2004). Potassium chloride supplementation diminishes platelet activity in humans. Hypertension, 44(6), 969-973. https://doi.org/10.1161/01.HYP.0000147660.58694.6f
Koral, S., Köse, S. & Tufan, B. (2010). The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil. Turkish Journal of Fisheries and Aquatic Sciences,10, 439-443. https://www.trjfas.org/uploads/pdf_408.pdf
Kretser, A., Murphy, D. & Starke-Reed, P. (2017). A partnership for public health: USDA branded food products database. Journal of Food Composition and Analysis, 64, 10-12. http://dx.doi.org/10.1016/j.jfca.2017.07.019
Kwasek, K., Thorne-Lyman, A. L. & Phillips, M. (2020). Can human nutrition be improved through better fish feeding practices? a review paper. Critical Reviews in Food Science and Nutrition, 60(22), 3822-3835. https://doi.org/10.1080/10408398.2019.1708698
Ledesma, E., Rendueles, M. & Díaz, M. (2016). Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control, 60, 64-87. http://dx.doi.org/10.1016/j.foodcont.2015.07.016
Liu, J., Lin, C., Zhang, W., Yang, Q., Meng, J., He, L., Deng, L. & Zeng, X. (2021). Exploring the bacterial community for starters in traditional high salt fermented Chinese fish (Suanyu). Food Chemistry, 356, 128863. https://doi.org/10.1016/j.foodchem.2021.129863
Mujaffar, S. & Sankat, C. K. (2006). The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science Technology, 41(4), 405-416. https://doi.org/10.1111/j.1365-2621.2005.01086.x
Muñoz, I., Dolors-Guardia, M., Arnau, J., Dalgaard, P., Bover, S., Fernández, J. O., Monteiro, C., Cunha, S. C., Gonçalves, A., Nunes, M. L. & Oliveira, H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and Chemical Toxicology,143,111554. https://doi.org/10.1016/j.fct.2020.111554
Olsen, S. O., Tuu, H. H., & Grunert, K. G. (2017). Attribute importance segmentation of Norwegian seafood consumers: The inclusion of salient packaging attributes. Appetite, 117, 214-233. http://dx.doi.org/10.1016/j.appet.2017.06.028
Rodríguez, M.J., Ho, P., López-Caballero, M. E., Bandarra, N. M. & Nunez, M.L. (2006). Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines. Food Science, 70(1), M1-M6. https://doi.org/10.1111/j.1365-2621.2005.tb09039.x
Rodríguez, A., Carriles, N., Gallardo, J. M. & Aubourg, S. P. (2009). Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage. Food Chemistry,112(2), 362-368. https://doi.org/10.1016/j.foodchem.2008.05.073
Ruiz-Alonso, S. A., Girón-Hernández, L. J., López-Vargas, J. H., Muñoz-Ramírez, A. P. & Simal-Gandara, J. (2021). Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets. Food Science and Technology, 138, 110733. https://doi.org/10.1016/j.lwt.2020.110733
Resolución 810 de 2021. [Ministerio de Salud y Protección Social]. Por la cual se establece el nuevo reglamento técnico sobre los requisitos de etiquetado nutricional y frontal que deben cumplir los alimentos envasados o empacados para consumo humano en Colombia. Junio 10 de 2021.
Sokamte, T.A., Mbougueng, P. D., Mohammadou, B. A., Tatsadjieu, N. L. & Sachindra. N. M. (2020). Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9, 00534. https://doi.org/10.1016/j.sciaf.2020.e00534
Tsironi, T. N. & Taoukis, P. S. (2014). Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets. Journal of Food Engineering, 123, 188-192. https://doi.org/10.1016/j.jfoodeng.2013.09.020
Usydus, Z., Szlinder-Richert, J., Polak-Juszczak, L., Kanderska, J., Adamczyk, M., Malesa-Ciecwierz, M. & Ruczynska, W. (2008). Food of marine origin: Between benefits and potential risks. Part I. Canned fish on the Polish market. Food Chemistry,111, 556-563. https://doi-org.bdigital.sena.edu.co/10.1016/j.foodchem.2008.04.018.
Wawire, M., Tsighea, N., Mahmuda, A., Abrahaa, B., Wainainab, I., Karimib, S. & Abdulkerima, Z. (2019). Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions. Journal of Food Composition and Analysis, 79, 47-54. https://doi.org/10.1016/j.jfca.2019.03.008
Association of Official Analytical Chemists. (1990). Official methods of analysis: Changes in official methods of analysis made at the annual meeting. Association of official agricultural chemists (Vol. 15). Washington, D.C: Association of Official Analytical Chemists
Ayeloja, A. A., Jimoh, W. A., Adetayo, M. B. & Abdullahi, A. (2020) Effect of storage time on the quality of smoked Oreochromis niloticus. Heliyon, 6, e03284. https://doi.org/10.1016/j.heliyon.2020.e03284
Bell, J. D., Sharpa, M. K., Haviced, E., Battye, M., Charltonf, K. E., Russellf, J., Adamsg, W., Azmia, K., Romeoc, A., Wabnitzh, C. C., Andrewa, N. L., Rodwelle, L., Gu’uraue, S.E. & Gilletti, R. (2019). Realising the food security benefits of canned fish for Pacific Island countries. Marine Policy, 100, 183-191. https://doi.org/10.1016/j.marpol.2018.10.034
Berizia, E., Hosseinzadeha, S., Shekarforousha, S. S. & Barbieriba, G. (2018). Microbial, chemical, textural and sensory properties of coatedrainbow trout by chitosan combined with pomegranate peel extractduring frozen storage. International Journal of Biological Macromolecules, 106, 1004-1013. http://dx.doi.org/10.1016/j.ijbiomac.2017.08.099
Betancourt-Sambony, F., Rivera-Valencia, F. J. & Girón-Hernández, J. (2020). Control cinético del salado con sabor a humo, de filetes de tilapia (Oreochromis sp.). Biotecnología en el sector agropecuario y agroindustrial, 19(2), 27-40. https://doi.org/10.18684/bsaa.v19.n2.2021.1425
Cardoso, S., Pinho, O., Moreira, P., Penad, M. J., Alves, A., Moreiraf, J. L., Mendes, J., Graça, P. & Gonçalves, C. (2019). Salt content in pre-packaged foods available in Portuguese market. Food Control, 106, 106670. https://doi.org/10.1016/j.foodcont.2019.05.035
Chan, S. S., Rothb, B., Skarec, M., Hernarc, M., Jessend, F., Løvdal, T., Jakobsen, A. N. & Lerfalla, J. (2020). Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar). Aquaculture, 526, 735381. https://doi.org/10.1016/j.aquaculture.2020.735381
Dama, R. A., Ndomou, N., Milong, C. S., Mank, C, K., Nchoutpouen, M. N., Youogo, M. T., Ndômbôl, R. P. N., Nsoga, F. V., Ngo Tang, C., Gouado, I. & Tchoumbougnang, F. (2021). Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon. Food Chemistry, 363, 130229. https://doi.org/10.1016/j.foodchem.2021.130229
ElShehawy S. M. & Farag, Z. S. (2019). Safety assessment of some imported canned fish using chemical, microbiological and sensory methods. Egyptian Journal of Aquatic Research, 45, 389-394. https://doi.org/10.1016/j.ejar.2019.08.005
FAO. (2020). El estado de la seguridad alimentaria y la nutrición en el mundo 2020. Transformación de los sistemas alimentarios para que promuevan dietas asequibles y saludables. http://www.fao.org/publications/sofi/2020/es/
Farias, V. M., Andrade, N.M., Calixto, C. A. A., Duarte, M. C. K. H., Keller, L. A. M. & Mesquita, F. M. A. (2021). Fish products developed from ground rainbow trout and tilapia fillet mixtures: Physico-chemical, microbiological and toxicological analyses. Arquivo brasileiro de medicina veterinária e zootecnia, 73(5), 1128-1136. http://dx.doi.org/10.1590/1678-4162-12018
Fuentes, A., Fernández-Segovia, I., Barat, J. M. & Serra, J. A. (2010a). Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34, 83-103. https://doi.org/10.1111/j.1745-4549.2008.00350.x
Fuentes, A., Fernández-Segovia, I., Barat, J. M. & Serra, J. A. (2010b). Development of a smoked sea bass product with partial sodium replacement. Food Science and Technology, 43, 1426-1433. https://doi.org/10.1016/j.lwt.2010.04.013
González-Rodríguez, M. N., Sanz, J. J., Santos, J. A., Otero, A. & Garcia-Lopez, M. L. (2002). Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. International Journal of Food Microbiology, 77, 161-168. https://doi-org.bdigital.sena.edu.co/10.1016/S0168-1605(02)00048-X
Guidini-Lopes, I., Garcia de Oliveira, R. & Menezes-Ramos, M. (2016). Perfil do consumo de peixes pela população brasileira. Biota Amazonia, 6 (2), 62-65. DOI: http://dx.doi.org/10.18561/2179-5746/biotaamazonia.v6n2p62-65
Halpern, B.S., Frazier, M., Afflerbach, J., Lowndes, J. L., Micheli, F., Courtney-Scarborough, C. & Selkoe, K. A. (2019). Recent pace of change in human impact on the world’s ocean. Scientific Reports, 9, 11609. https://doi.org/10.1038/s41598-019-47201-9
Hansen, L. T., Gillb, T. & Huss, H. H. (1995). Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, 28, 123-130. https://doi.org/10.1016/0963-9969(95)90795-C
Karásková, P., Fuentes, A., Fernández-Segovia, I., Alcañiz, M., Masot, R. & Barat, J. M. (2011). Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products. Procedia Food Science, 1, 1195-1201. https://doi.org/10.1016/j.profoo.2011.09.178
Kilincceker, O., Dogan, I. S. & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. Food Science and Technology, 42, 868-873. https://doi.org/10.1016/j.lwt.2008.11.003
Kimura, M., Lu, X., Skurnick, J., Award, G., Bogden, J. & Kemp, F. (2004). Potassium chloride supplementation diminishes platelet activity in humans. Hypertension, 44(6), 969-973. https://doi.org/10.1161/01.HYP.0000147660.58694.6f
Koral, S., Köse, S. & Tufan, B. (2010). The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil. Turkish Journal of Fisheries and Aquatic Sciences,10, 439-443. https://www.trjfas.org/uploads/pdf_408.pdf
Kretser, A., Murphy, D. & Starke-Reed, P. (2017). A partnership for public health: USDA branded food products database. Journal of Food Composition and Analysis, 64, 10-12. http://dx.doi.org/10.1016/j.jfca.2017.07.019
Kwasek, K., Thorne-Lyman, A. L. & Phillips, M. (2020). Can human nutrition be improved through better fish feeding practices? a review paper. Critical Reviews in Food Science and Nutrition, 60(22), 3822-3835. https://doi.org/10.1080/10408398.2019.1708698
Ledesma, E., Rendueles, M. & Díaz, M. (2016). Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control, 60, 64-87. http://dx.doi.org/10.1016/j.foodcont.2015.07.016
Liu, J., Lin, C., Zhang, W., Yang, Q., Meng, J., He, L., Deng, L. & Zeng, X. (2021). Exploring the bacterial community for starters in traditional high salt fermented Chinese fish (Suanyu). Food Chemistry, 356, 128863. https://doi.org/10.1016/j.foodchem.2021.129863
Mujaffar, S. & Sankat, C. K. (2006). The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science Technology, 41(4), 405-416. https://doi.org/10.1111/j.1365-2621.2005.01086.x
Muñoz, I., Dolors-Guardia, M., Arnau, J., Dalgaard, P., Bover, S., Fernández, J. O., Monteiro, C., Cunha, S. C., Gonçalves, A., Nunes, M. L. & Oliveira, H. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and Chemical Toxicology,143,111554. https://doi.org/10.1016/j.fct.2020.111554
Olsen, S. O., Tuu, H. H., & Grunert, K. G. (2017). Attribute importance segmentation of Norwegian seafood consumers: The inclusion of salient packaging attributes. Appetite, 117, 214-233. http://dx.doi.org/10.1016/j.appet.2017.06.028
Rodríguez, M.J., Ho, P., López-Caballero, M. E., Bandarra, N. M. & Nunez, M.L. (2006). Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines. Food Science, 70(1), M1-M6. https://doi.org/10.1111/j.1365-2621.2005.tb09039.x
Rodríguez, A., Carriles, N., Gallardo, J. M. & Aubourg, S. P. (2009). Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage. Food Chemistry,112(2), 362-368. https://doi.org/10.1016/j.foodchem.2008.05.073
Ruiz-Alonso, S. A., Girón-Hernández, L. J., López-Vargas, J. H., Muñoz-Ramírez, A. P. & Simal-Gandara, J. (2021). Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets. Food Science and Technology, 138, 110733. https://doi.org/10.1016/j.lwt.2020.110733
Resolución 810 de 2021. [Ministerio de Salud y Protección Social]. Por la cual se establece el nuevo reglamento técnico sobre los requisitos de etiquetado nutricional y frontal que deben cumplir los alimentos envasados o empacados para consumo humano en Colombia. Junio 10 de 2021.
Sokamte, T.A., Mbougueng, P. D., Mohammadou, B. A., Tatsadjieu, N. L. & Sachindra. N. M. (2020). Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9, 00534. https://doi.org/10.1016/j.sciaf.2020.e00534
Tsironi, T. N. & Taoukis, P. S. (2014). Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets. Journal of Food Engineering, 123, 188-192. https://doi.org/10.1016/j.jfoodeng.2013.09.020
Usydus, Z., Szlinder-Richert, J., Polak-Juszczak, L., Kanderska, J., Adamczyk, M., Malesa-Ciecwierz, M. & Ruczynska, W. (2008). Food of marine origin: Between benefits and potential risks. Part I. Canned fish on the Polish market. Food Chemistry,111, 556-563. https://doi-org.bdigital.sena.edu.co/10.1016/j.foodchem.2008.04.018.
Wawire, M., Tsighea, N., Mahmuda, A., Abrahaa, B., Wainainab, I., Karimib, S. & Abdulkerima, Z. (2019). Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions. Journal of Food Composition and Analysis, 79, 47-54. https://doi.org/10.1016/j.jfca.2019.03.008
Publicado
2022-04-18
Como Citar
Carrera, S., Gutiérrez, N., & Girón, J. (2022). Qualidade físico-química dos produtos pesqueiros comercializados na Colômbia. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 39(2), e223927. Obtido de https://mail.produccioncientificaluz.org/index.php/agronomia/article/view/38009
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Tecnologia de Alimentos
Direitos de Autor (c) 2022 Silvia Carrera, Nelson Gutiérrez Guzmán, Joel Girón Hernández
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