SIDDEGOWDA, G. S.; BHASKAR, N.; GOPAL, Shubha. Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, India, v. 53, n. 3, 2025. DOI: 10.56093/ft.v53i3.61011. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/61011. Acesso em: 5 jun. 2026.