ISTIQLAAL, Suci. Characteristics of Gelatin Produced Immersion of Tuna Bone in Lontar Vinegar from East Nusa Tenggara. Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 21, n. 3, p. 443–450, 2018. DOI: 10.17844/jphpi.v21i3.24716. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/24716. Acesso em: 23 mar. 2026.