ENDOO, N.; YONGSAWATDIGUL, J. Comparative study on chemical and gel-forming properties of surimi from freshwater and marine fish during frozen storage. Food and Applied Bioscience Journal, [S. l.], v. 2, n. 3, p. 192–202, 2017. DOI: 10.14456/fabj.2014.17. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/78057. Acesso em: 13 may. 2024.