R.S., Sree Rekha; M.D., Alur; V., Venugopal. A Process for Convenient Production of Hygienic Fish Sauce by Lactic acid Fermentation of Shark Meat Gel. Fishery Technology, India, v. 39, n. 2, 2025. DOI: 10.56093/ft.v39i2.18029. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/18029. Acesso em: 20 oct. 2025.