QUADROS, Diomar Augusto de; BOLINI, Helena Maria André. Sensory acceptance of “Mackerel Burger” with reduced salt content as an alternative for school feeding. Boletim do Centro de Pesquisa de Processamento de Alimentos, [S. l.], v. 40, n. 1, 2022. DOI: 10.5380/bceppa.v40i1.64843. Disponível em: https://revistas.ufpr.br/alimentos/article/view/64843. Acesso em: 4 mar. 2026.