GHOSH, N.; BHATTACHARYYA, D. K. . EFFECT OF HEATING TIME AND HEAT ON THE PHYSICOCHEMICAL AND ANTIOXIDATIVE PROPERTY OF FISH (LABEO ROHITA) SKIN OIL. International Journal of Pharmacy and Pharmaceutical Sciences, [S. l.], v. 11, n. 9, p. 87–89, 2019. DOI: 10.22159/ijpps.2019v11i9.32917. Disponível em: https://innovareacademics.in/journals/index.php/ijpps/article/view/32917. Acesso em: 24 sep. 2021.