[1]
PramestiaS.P., RiyantoB. and TrilaksaniW. 2015. Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup. Jurnal Pengolahan Hasil Perikanan Indonesia. 18, 2 (Nov. 2015). DOI:https://doi.org/10.17844/jphpi.v18i2.10611.