EFFECT OF NATURAL PRESERVATIVES ON PROXIMATE COMPOSITION OF PRESERVED SEA FISH, PROCESSED UNDER TRADITIONAL COOKING METHODS. International Journal of Food and Nutritional Sciences, [S. l.], v. 8, n. 4, p. 25–33, 2019. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/1015. Acesso em: 13 aug. 2026.