ABEJUELA, J. .; ESTRERA, K. louise .; TABIANAN, J. .; DELGADO, R. A. .; RAMOS, Y. .; GUTIERREZ, J. .; TOLATO, A. Acceptability of Squid as Main Ingredients of 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/2021. Acesso em: 19 apr. 2024.