K, Devadasan; V, Muraleedharan; G, Joseph K. PICKLE CURING OF FISH USING TARTARIC ACID AND GARLIC AS PRESERVATIVES. Fishery Technology, India, v. 12, n. 2, 2017. DOI: 10.56093/ft.v12i2.67655. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/67655. Acesso em: 22 oct. 2025.