RAMOS, M. Y. .; TABIANAN, J. .; DELGADO, R. A. .; ESTRERA, K. L. .; TOLATO, A. . Acceptability of Squid as Main Ingredient in Seafood Patty. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, [S. l.], v. 2, n. 1, 2020. Disponível em: https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1993. Acesso em: 27 apr. 2024.