KOTHANDAPERUMAL, S. Fatty Acid Composition of Microwave Cooked Pangasius Meat Studied by Gas Chromatography. International Journal of Recent Advances in Multidisciplinary Topics, [S. l.], v. 2, n. 5, p. 21–24, 2021. Disponível em: https://journals.ijramt.com/index.php/ijramt/article/view/789.. Acesso em: 16 sep. 2024.