[1]
Adawyah, R. et al. 2020. Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour. Jurnal Pengolahan Hasil Perikanan Indonesia. 23, 2 (Aug. 2020), 286–294. DOI:https://doi.org/10.17844/jphpi.v23i2.32339.