SIDDEGOWDA, G. S.; BHASKAR, N.; GOPAL, Shubha. Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality. Fishery Technology, India, v. 57, n. 3, 2020. DOI: 10.56093/ft.v57i3.103007. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/103007. Acesso em: 20 oct. 2025.