03AGdBq26BJ8QxyrWSkU0m-TY35IQe0Kq9A63gYRwhy_xwfQuKsipL8B1smX9imCpA8emr4nTLNZUARPSnyIFPAjH3QdRfT8T2-smwfxjVYhFlY77pTyzgFSB09FStShm6HhjgF8pAta_vE2RTyG_WiLFDWIFjA3UCT51XM_xpYz43k_wUtaUotOrTWJ_o4oT6bBSmOdDprrCDWfoV742Yyp5MlYQFVwJkwMn1szYg-ZRojAA7aMj-UD8AM6RdI P, Montoya-Martínez C, Vega-Villasante F, Carrillo-Farnés O, Álvarez-González CA, Martínez-García R, Badillo-Zapata D, Nolasco-Soria H. Yield, sensory and proximate analysis of Dormitator latifrons fillets prepared with different cooking methods . AP [Internet]. 28 de febrero de 2022 [citado 16 de diciembre de 2024];. Disponible en: https://mail.revista-agroproductividad.org/index.php/agroproductividad/article/view/2160