N., Neethiselvan; G., Indra Jasmine; G., Jeyasekeran. Lactic Acid Fermentation of Minced Meat of Leiognathus splendens (Cuvier, 1829) using Different Bacterial Sources. Fishery Technology, India, v. 39, n. 2, 2025. DOI: 10.56093/ft.v39i2.18030. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/18030. Acesso em: 20 oct. 2025.