1.
Ridho FA, Riyanto B, Uju U. Chito-oligosaccharide by Chitosan Depolymerization Induced with Hydrogen Peroxide for application as Bio-preservative (Antimicrobial) on Traditional Fish boiled. JPHPI. 2017;20(3):536-548. doi:10.17844/jphpi.v20i3.19810