Espécies de pescado subexplotadas e seu potencial para elaboração de subprodutos com valor agregado

Fish is a food known for its high nutritional value and it is a major source of animal protein consumed by humans. The production of fish from the extractive fishing is stagnant for decades at global and national levels. Likewise, the most economically target species in both the internal and ex...

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Autores principales:	Regis Pires, Danielle, Oliveira Silva, Pedro Paulo de, Amorim, Elizete, Mendonça de Oliveira, Gesilene
Formato:	Artículo
Lenguaje:	portugués
Publicado:	2013
Materias:	pescado baixo valor comercial derivados do pescado sustentabilidade fish low commercial value derived from fish sustainability
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7404596
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