[1]
M. Setiawati, S. Dairun, M. A. Suprayudi, and N. B. P. Utomo, “Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality”, JPHPI, vol. 20, no. 1, pp. 1–9, May 2017, doi: 10.17844/jphpi.v20i1.16391.