The Utilization Of Field Snails Into Soy Sauce Ingredients Enzymatically Regardless Of The Physical Quality. International Journal of Scientific Research and Management (IJSRM), [S. l.], v. 12, n. 07, p. 1352–1361, 2024. DOI: 10.18535/ijsrm/v12i07.ec07. Disponível em: https://ijsrm.net/index.php/ijsrm/article/view/5533. Acesso em: 25 nov. 2024.