[1]
Agustini, T.W. et al. 2016. The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus). Jurnal Pengolahan Hasil Perikanan Indonesia. 19, 3 (Dec. 2016), 214–221. DOI:https://doi.org/10.17844/jphpi.v19i3.15191.