CHAPLE, Iván N.; ROS, Oscar. Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors. Journal of Food Science and Gastronomy, [S. l.], v. 2, n. 2, p. 17–23, 2024. DOI: 10.5281/zenodo.13996977. Disponível em: https://journal.publiseditorial.com/index.php/jfsg/article/view/17. Acesso em: 4 dec. 2024.