Nurdiani, .R. (2024) “Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology: Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology”, Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9), pp. 765–781. doi:10.17844/jphpi.v27i9.51539.