V.R., Joshi; T.M., Rudra Setty. Effect of Different Levels of Spice Mixture and Salt on the Preparation of Semi-dried Fish Sausages. Fishery Technology, India, v. 31, n. 1, 2013. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/24093.. Acesso em: 17 sep. 2024.