Siddegowda, G. S., N. Bhaskar, and Shubha Gopal. “Biochemical and Bacteriological Quality of Rohu (Labeo Rohita) Head Sauce Produced by Enzymatic and Fermentation Method”. Fishery Technology 53, no. 3 (May 23, 2025). Accessed June 5, 2026. https://epubs.icar.org.in/index.php/FT/article/view/61011.