DEVADASAN, K., Ammu, K. and. Effect of cooking and drying on carbonyls of oil sardine. Fishery Technology, India, v. 26, n. 1, 2021. DOI: 10.56093/ft.v26i1.113917. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/113917. Acesso em: 21 oct. 2025.