KHAIR, T.; KHAN, M. M.; KHAN, M. N. A.; REZA, M. S. Physicochemical, microbiological and sensory characteristics of fish sauce from spined anchovy (Stolephorus tri). Bangladesh Journal of Fisheries, [S. l.], v. 32, n. 1, p. 125–134, 2020. DOI: 10.52168/bjf.2020.32.14. Disponível em: https://fsb.bau.edu.bd/bjf/index.php/home/article/view/96. Acesso em: 28 jan. 2026.