The Impact of Drying Method on the Functional and Antioxidant Properties of Whitecheek Shark (Carcharhinus dussumieri) Protein Hydrolysates. Journal of Food Processing and Preservation, 41(1), Article e12972
DOI: 10.1111/jfpp.12972
Gelatin Films Containing Hydrolysates from Whitecheek Shark (Carcharhinus dussumieri) Meat. Journal of Aquatic Food Product Technology, 26(4), 420–430
DOI: 10.1080/10498850.2016.1201713
Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal of Applied Ichthyology, 25(1), 91–95
DOI: 10.1111/j.1439-0426.2008.01176.x