G.R., Akande; E.O., Faturoti. Chemical Composition and Quality Changes in Bonga (Ethmalosa fimbriata) Canned in Oil and Tomato Sauce. Fishery Technology, India, v. 46, n. 1, 2025. DOI: 10.56093/ft.v46i1.16280. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/16280. Acesso em: 20 oct. 2025.