1.
Nisa N, Nurilmala M, Nurhayati T, Butet N. The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration. JPHPI [Internet]. 2016Apr.22 [cited 2024Jul.8];19(1):44-0. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/12543