JacoebA. M., SuptijahP., & KristantinaW. A. (2015). Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet.
Jurnal Pengolahan Hasil Perikanan Indonesia
,
18
(1). https://doi.org/10.17844/jphpi.v18i1.9568