[1]
Sulistiawati, S. et al. 2022. Pengaruh formula perbandingan daging dan tulang ikan lele (Clarias sp.) serta labu kuning (Cucurbita sp.) terhadap karakteristik sensori snack ikan. Journal of Tropical AgriFood. 4, 2 (Dec. 2022), 77–82. DOI:https://doi.org/10.35941/jtaf.4.2.2022.9465.77-82.