Trilaksani, Wini, Bambang Riyanto, and Hery Susanto. “Pemanfaatan Protein Ikan Mujair (Oreochromis Mossambicus Peters.) Sebagai Bahan Baku Pembuatan Fish Cake Goreng”. Jurnal Pengolahan Hasil Perikanan Indonesia 7, no. 1 (May 18, 2010). Accessed March 29, 2024. https://journal.ipb.ac.id/index.php/jphpi/article/view/1050.