ZHANG, L.; ZHANG, M.; YANG, X.; CHEN, L.; CHENG, W.; LIANG, P. CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE . Italian Journal of Food Science, Singapore, v. 32, n. 4, 2020. DOI: 10.14674/IJFS.1913. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1913. Acesso em: 22 apr. 2026.