V.R, Joshi; T.M., Rudra Setty. Effect of Inoculum Levels and Sugar Concentrations on the Preparation of Fermented Semi-dry Fish Sausages. Fishery Technology, India, v. 31, n. 1, 2025. DOI: 10.56093/ft.v31i1.24094. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/24094. Acesso em: 21 oct. 2025.