GUNDUBILLI, Devika et al. Heat Penetration and Quality Characteristics of Ready-To-Eat Thermally Processed Mangalorean-Style Squid Rings in Masala in Retort Pouch. Fishery Technology, India, v. 63, n. 2, p. 203–214, 2026. DOI: 10.56093/ft.v63i2.159599. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/159599. Acesso em: 21 jun. 2026.