JADHAV, M G; MAGAR, N G. PRESERVATION OF FISH BY FREEZING AND GLAZING: I L KE PING QUALITY OF FISH WITH PARTICULAR REFERENCE TO YELLOW DISCOLOURATION AND OTHER ALLIED ORGANOLEPTIC CH.ANGES ON PROLONGED STORAGE. Fishery Technology, India, v. 7, n. 2, 2025. DOI: 10.56093/ft.v7i2.60921. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/60921. Acesso em: 22 oct. 2025.