TRAN , H. D.; TRAN , T. T. Effects of temperature, salt and ascorbic acid on the structure and yellow discoloration of cuttlefish fillet during cool storage. Journal of Technical Education Science, [S. l.], v. 11, n. Special Issue 02, p. 71–77, 2016. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/461. Acesso em: 7 apr. 2026.