A.O., S. Effect of Gutting and Salting on the Organoleptic Qualities and Proximate Composition of Smoked-Gutted and Ungutted, Salted and Unsalted Catfish (Clarias Gariepinus). International Invention of Scientific Journal, [S. l.], v. 2, n. 01, p. 27–33, 2018. Disponível em: https://iisj.in/index.php/iisj/article/view/11. Acesso em: 23 nov. 2024.