M. R. WENNO; A. O. W. KAYA; S. LEWERISSA; M. L. WATTIMENA; R. B. D. SORMIN; E. E. E. M. NANLOHY. Determining the Effect of Immersion Duration in a Garlic Solution on the Freshness Level of Layang Fish (Decapterus macrosoma, Blecker). Research Advances in Environment, Geography and Earth Science Vol. 5, [S. l.], p. 149–160, 2024. DOI: 10.9734/bpi/raeges/v5/643. Disponível em: https://stm.bookpi.org/RAEGES-V5/article/view/14921. Acesso em: 4 jun. 2026.