ARSANAHSARK, P.; KONGTHONG, S.; CHOOKLIN , S. The Uitilzation of Anchovy Head Residues Supplemented with Protein and Calcium in Food Products . Rajamangala University of Technology Srivijaya Research Journal, [S. l.], v. 13, n. 1, p. 201–215, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/239996. Acesso em: 5 may. 2024.