HEGDE, Ganapati; T.C., Chandrasekhar; K.C, Dora. Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature. Fishery Technology, India, v. 29, n. 2, 2025. DOI: 10.56093/ft.v29i2.25499. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/25499. Acesso em: 21 oct. 2025.