ABEROUMAND, A. Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger). Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 271–276, 2020. DOI: 10.5219/1294. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1294. Acesso em: 22 nov. 2024.