Ridho, Faqih Ali, et al. “Chito-Oligosaccharide by Chitosan Depolymerization Induced With Hydrogen Peroxide for Application As Bio-Preservative (Antimicrobial) on Traditional Fish Boiled”. Jurnal Pengolahan Hasil Perikanan Indonesia, vol. 20, no. 3, Dec. 2017, pp. 536-48, https://doi.org/10.17844/jphpi.v20i3.19810.