A. G.R. and F. E.O., “Chemical Composition and Quality Changes in Bonga (Ethmalosa fimbriata) Canned in Oil and Tomato Sauce”, Fish. Technol., vol. 46, no. 1, Jul. 2012, Accessed: Sep. 19, 2024. [Online]. Available: https://epubs.icar.org.in/index.php/FT/article/view/16280