SHALINI, R.; JEYA SHAKILA, R.; PALANI KUMAR, M.; JEYASEKARAN, G. Changes in the pattern of health beneficial omega 3 fatty acids during processing of sardine fish curry. Indian Journal of Fisheries, India, v. 64, 2018. DOI: 10.21077/ijf.2017.64.special-issue.76298-41. Disponível em: https://epubs.icar.org.in/index.php/IJF/article/view/76298. Acesso em: 17 jun. 2026.