ZAGOTO, E. B. S.; MEWENGKANG, H. W.; MONGI, E. L.; MONTOLALU, R. I.; HARIKEDUA, S. D.; MENTANG, F. Benzopyrene And moisture content In Wood Fish (Katsuobushi) Processed Using Conventional Smoking And Oven. JURNAL PERIKANAN DAN KELAUTAN TROPIS, [S. l.], v. 11, n. 2, p. 30–37, 2022. DOI: 10.35800/jpkt.v11i2.44054. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/JPKT/article/view/44054. Acesso em: 23 jun. 2024.