[1]
Wijaya, A. et al. 2026. Fishbone Flour Derived from Indian Mackerel (Rastrelliger Kanagurta) to Improve the Calcium and Protein Content of Fish Sausage. Jurnal Mutu Pangan : Indonesian Journal of Food Quality. 13, 1 (Apr. 2026), 22–30. DOI:https://doi.org/10.29244/jmpi.2026.13.1.22.