SARALAYA, K.V., Raj, M.C.V., Chandrasekhar, T.C. and. High temperature processing of fish sausage 4. - Heat penetration study. Fishery Technology, India, v. 24, n. 2, 2021. DOI: 10.56093/ft.v24i2.118293. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/118293. Acesso em: 21 oct. 2025.