TRILAKSANI, Wini; RIYANTO, Bambang; SUSANTO, Hery. Pemanfaatan Protein Ikan Mujair (Oreochromis mossambicus Peters.) sebagai Bahan Baku Pembuatan Fish Cake Goreng. Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 7, n. 1, 2010. DOI: 10.17844/jphpi.v7i1.1050. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/1050. Acesso em: 24 dec. 2025.