ABEROUMAND, A. .; MOHAMEDI, N. .; ZEMANPOOR, M. . Study on fatty acids composition of lipid class in fish oil, proximate analysis and calorie value of kijar in Iran. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 7–10, 2017. DOI: 10.5219/418. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/418. Acesso em: 14 aug. 2022.