The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos). Italian Journal of Food Safety, [S. l.], v. 14, n. 1, 2024. DOI: 10.4081/ijfs.2024.13085. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/13085. Acesso em: 7 aug. 2026.