1.
Agustini TW, Darmanto YS, Wijayanti I, Riyadi PH. The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus). JPHPI [Internet]. 2016Dec.23 [cited 2024Mar.29];19(3):214-21. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/15191