Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) . Scientia Agropecuaria, [S. l.], v. 14, n. 2, p. 247–257, 2023. DOI: 10.17268/sci.agropecu.2023.022. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4911. Acesso em: 18 jul. 2026.