CHONG, C.-C.; AB AZIZ, M. F.; ISMAIL-FITRY, M. R. Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives . Malaysian Applied Biology, [S. l.], v. 52, n. 2, p. 85–96, 2023. DOI: 10.55230/mabjournal.v52i2.2565. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/2565. Acesso em: 22 nov. 2024.