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, 2016. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/61011.. Acesso em: 19 sep. 2024.